Ingredients
Scale
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 cup fresh basil, chopped
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Grated Parmesan cheese for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes, zucchini, and yellow bell pepper. Cook for 5-7 minutes until vegetables are tender.
- Stir in cooked pasta, chopped basil, salt, pepper, and red pepper flakes. Toss to combine and heat through.
- Serve immediately topped with grated Parmesan cheese and extra basil if desired.
Notes
- Feel free to add other vegetables like spinach or mushrooms for variety.
- For a vegan version, skip the Parmesan or use a vegan cheese substitute.
- This dish can be prepared in under 30 minutes, making it perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Saute and boil
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 11mg