Ingredients
- 8 oz (about 225g) whole wheat or multigrain pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned or thinly sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- Salt and black pepper to taste
- 1 teaspoon dried Italian herbs (oregano, thyme, basil)
- Grated Parmesan cheese for serving
- Fresh basil or parsley for garnish
Instructions
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Cook the pasta according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
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Add cherry tomatoes, zucchini, yellow squash, broccoli, carrot, red bell pepper, and yellow bell pepper to the skillet. Sauté for 5-7 minutes or until the vegetables are tender-crisp.
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Season the vegetables with salt, black pepper, and dried Italian herbs. Stir well to combine.
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Add the cooked pasta to the skillet and toss until the pasta is well coated with the vegetable mixture.
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Cook for an additional 2-3 minutes to heat the pasta through.
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Remove from heat and transfer the Pasta Primavera to serving plates.
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Garnish with grated Parmesan cheese and fresh basil or parsley.
Serve immediately and enjoy this Fresh and Vibrant Pasta Primavera as a light and flavorful meal!
