Vegan Pasta Primavera
300kcal
Ingredients
Pasta and Vegetables
- 8 ounces pasta (spaghetti, rotini, or your choice)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Lemon juice for drizzling
Method
Preparation
- Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant. Then add the zucchini, bell pepper, and broccoli. Cook for 5-7 minutes until the vegetables are tender but still vibrant.
- Stir in the cherry tomatoes and Italian seasoning. Cook for an additional 2-3 minutes until the tomatoes soften slightly. Season with salt and pepper to taste.
- Gently toss the cooked pasta into the skillet with the sautéed vegetables, ensuring everything is well combined.
- Transfer to serving plates, garnish with fresh basil leaves, and drizzle with lemon juice before serving.
Nutrition
Serving1gCalories300kcalCarbohydrates45gProtein10gFat10gSaturated Fat1gSodium200mgFiber7gSugar4g
Notes
Tips: Feel free to swap in any seasonal vegetables such as asparagus, peas, or carrots based on what you have on hand. For added protein, consider incorporating chickpeas, tofu, or tempeh. You can also sprinkle nutritional yeast or vegan parmesan for a cheesy flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to keep it moist.