Pasta con Verduras

Pasta con Verduras is a vibrant vegetarian dish featuring al dente pasta tossed with a medley of seasonal vegetables and a touch of Spanish flair. This dish is not only colorful but also packed with flavor and nutrients, making it a delightful and wholesome meal.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Spinach - 100 grams, fresh
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• 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, usually around 8-10 minutes. 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 red bell pepper, zucchini, and carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the halved cherry tomatoes and paprika, and cook for an additional 3-4 minutes until the tomatoes begin to soften.
5. Add the fresh spinach to the skillet and stir until wilted, about 2 minutes. Season with salt and black pepper to taste.
6. Combine the cooked pasta with the sautéed vegetables in the skillet, tossing everything together to ensure even coating.
7. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• High in fiber, which aids in digestion and supports gut health.

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