Pasta con le Verdure e Salsa di Pomodoro

Pasta con le Verdure e Salsa di Pomodoro is a vibrant and hearty Italian dish that combines al dente pasta with a medley of seasonal vegetables and a rich tomato sauce. This vegetarian supper is not only satisfying but also bursting with fresh flavors and nutrients.

Ingredients

• Pasta (e.g., penne or fusilli) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Carrot - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Canned diced tomatoes - 400 grams
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - for serving
• Fresh basil - a handful, for garnish

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced zucchini, bell pepper, and carrot to the skillet. Cook for 5-7 minutes until the vegetables are tender.
4. Stir in the halved cherry tomatoes and canned diced tomatoes, along with the dried oregano, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld.
5. Add the cooked pasta to the skillet and toss to combine with the vegetable sauce. Cook for an additional 2-3 minutes until heated through.
6. Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 13 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

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