Pasta con le Verdure e Olio d'Oliva

Pasta con le Verdure e Olio d'Oliva is a vibrant and wholesome Italian dish featuring al dente pasta tossed with a medley of fresh seasonal vegetables and a generous drizzle of high-quality olive oil. This dish celebrates simplicity and the natural flavors of its ingredients, making it a perfect choice for a light and satisfying supper.

Ingredients

• Pasta (e.g., spaghetti or penne) - 150 grams
• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Garlic - 2 cloves, minced
• Olive oil - 4 tablespoons
• Fresh basil leaves - 10 grams, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
4. Add the diced zucchini and bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are tender.
5. Add the halved cherry tomatoes to the skillet and cook for an additional 3-4 minutes until they start to soften.
6. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta.
7. Add the drained pasta to the skillet with the vegetables. Toss well to combine, adding reserved pasta water as needed to create a light sauce.
8. Stir in the chopped basil and season with salt and black pepper to taste.
9. Drizzle the remaining olive oil over the pasta before serving, and top with grated Parmesan cheese.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from olive oil that support heart health.

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