Pasta con le Verdure e Salsa di Pomodoro Fresco

Pasta con le Verdure e Salsa di Pomodoro Fresco is a vibrant and wholesome dish that combines al dente pasta with a medley of fresh vegetables and a rich tomato sauce. This comforting vegetarian meal is perfect for a light supper, bursting with flavors and nutrients.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Bell pepper (red or yellow) - 1, diced
• Zucchini - 1 medium, diced
• Eggplant - 100 grams, diced
• Cherry tomatoes - 200 grams, halved
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook 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 diced onion, sautéing for 2-3 minutes until fragrant.
3. Add the diced bell pepper, zucchini, and eggplant to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they soften.
5. Season the vegetable mixture with salt, black pepper, and half of the chopped basil. Mix well.
6. Add the cooked pasta to the skillet, tossing to combine with the vegetable sauce. Cook for an additional 1-2 minutes to heat through.
7. Serve hot, garnishing each plate with the remaining fresh basil and grated Parmesan cheese, if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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