How To Make Summer Veggie Pasta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz of spaghetti
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 cloves of garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
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Cook the spaghetti according to the package instructions. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
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Add the zucchini, yellow squash, and bell pepper to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
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Stir in the cherry tomatoes, salt, and black pepper. Cook for an additional 2 minutes.
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Add the cooked spaghetti to the skillet and toss well to combine.
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Serve the pasta garnished with freshly grated Parmesan cheese and fresh basil leaves.
Nutrition
- Calories : 356kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 3mg
- Sodium : 372mg
- Total Carbohydrates : 56g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 11g
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