Vegetable Pasta
A quick and delicious meal that combines perfectly cooked pasta with fresh vegetables for a wholesome and vibrant dish.
Ingredients
Pasta
- 8 ounces Pasta (any type you like, such as penne, fusilli, or spaghetti)
Vegetables
- 2 cups Mixed vegetables (bell peppers, zucchini, spinach, broccoli, or any vegetables you prefer) Feel free to vary vegetables based on availability.
- 3 cloves Garlic (minced) Fresh garlic enhances the flavor.
Cooking Essentials
- 2 tablespoons Olive oil
- 1 cup Vegetable broth
- 1 teaspoon Italian seasoning
- to taste Salt Season according to taste.
- to taste Pepper Season according to taste.
Serving
- to taste Parmesan cheese (grated, for serving, optional) Add for extra flavor.
Instructions
Preparation
- Boil a pot of salted water and add the pasta. Cook according to package instructions until al dente, about 8 to 10 minutes.
- Drain the pasta and set it aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add mixed vegetables to the skillet and cook until tender, about 5 to 7 minutes.
- Pour in vegetable broth and sprinkle Italian seasoning. Lower the heat and let it simmer for a few minutes.
- Gently add the cooked pasta to the skillet, stirring to combine with the vegetables and broth. Season with salt and pepper to taste.
Serving
- Serve warm, garnishing with grated Parmesan cheese, black pepper, or red pepper flakes if desired.
Notes
This dish is versatile; you can customize with different pastas and vegetables. For meal prep, leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.