Vegetable Pasta
A delightful and nutritious meal combining fresh vegetables and pasta, perfect for busy weeknights and easy customization.
Ingredients
Pasta and Assorted Vegetables
- 8 ounces Pasta of your choice (spaghetti, penne, fusilli, etc.) Use any pasta you prefer.
- 3 cups Assorted vegetables (bell peppers, zucchini, spinach, broccoli) Dice the vegetables for even cooking.
Cooking Essentials
- 2 tablespoons Olive oil For sautéing the vegetables.
- 3 cloves Garlic, minced Adds aroma and flavor.
- 1 cup Vegetable broth Enhances flavor.
- 1/4 cup Nutritional yeast or Parmesan cheese (optional) For added flavor.
- 1 teaspoon Italian seasoning For seasoning.
- to taste Salt Season to your preference.
- to taste Pepper Season to your preference.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Add the assorted vegetables to the skillet and cook until tender, about 5-7 minutes.
- Pour in the vegetable broth and bring to a simmer.
- If using, stir in the nutritional yeast or Parmesan cheese, Italian seasoning, salt, and pepper.
- Add the cooked pasta to the skillet and toss everything together. Cook for an additional minute.
Serving
- Serve warm in bowls, garnishing with extra cheese if desired.
Notes
Customize with fresh herbs or chili flakes to enhance flavor. Store leftovers properly to maintain freshness.