Description
A vibrant, wholesome, and quick pasta dish featuring fresh seasonal vegetables, aromatic herbs, and al dente pasta tossed in olive oil and Italian seasoning — perfect for beginner cooks and busy weeknights.
Ingredients
Scale
- 12 ounces pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil, chopped, for garnish
- Grated Parmesan cheese (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and reserve 1 cup pasta water.
- Heat olive oil in a large skillet over medium heat.
- Sauté onions for 3 minutes, add garlic, cook 1 minute.
- Add bell pepper, zucchini, yellow squash, broccoli. Sauté 5–7 minutes.
- Add cherry tomatoes, Italian seasoning, salt, and pepper. Cook 2 minutes.
- Toss pasta with vegetables; add reserved pasta water if dry.
- Garnish with basil and Parmesan. Serve immediately.
Notes
- Use seasonal vegetables for the best flavor.
Substitute gluten-free pasta for dietary needs.
Add a squeeze of lemon juice for a fresh twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: ~320 kcal
- Fat: 10g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 9g