Description
A delicious pasta dish with colorful vegetables and a hint of lemon.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant (about 1 minute).
- Add diced bell peppers and zucchini to the skillet; cook for 4-5 minutes until slightly softened.
- Stir in halved cherry tomatoes and cook until they burst (about 3 minutes).
- Combine cooked pasta with sautéed vegetables in the skillet. Drizzle with lemon juice, season with salt and pepper, and toss together until well mixed.
- Remove from heat and sprinkle with freshly grated Parmesan cheese before serving.
Notes
- This dish is best served immediately for optimal flavor and texture.
- Feel free to substitute other vegetables based on your preference or seasonality.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 8mg