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Colorful vegetarian pasta dish with fresh spring vegetables

Vegetarian Pasta Spring

This colorful and fresh vegetarian pasta dish is bursting with spring flavors, quick to prepare, and perfect for cozy weeknight dinners or last-minute gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (spaghetti, penne, or your choice)
  • 2 tbsp olive oil For sautéing
  • 3 cloves garlic, minced
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 cup asparagus, cut into pieces
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)
  • Fresh basil for garnish (optional)

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions; drain and set aside.
Sautéing Vegetables
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the garlic and sauté for about 1 minute until fragrant.
  3. Toss in the zucchini, bell pepper, broccoli, and asparagus; sauté for about 5-7 minutes until the veggies are tender.
  4. Stir in the cherry tomatoes and cook for an additional 2 minutes.
Combining the Dish
  1. Toss the cooked pasta with the vegetables and season with salt and pepper to taste.
  2. Serve warm, topped with Parmesan cheese and fresh basil, if desired.

Notes

Leftovers keep well in the fridge for about 3-4 days. When reheating, add a splash of water or olive oil to improve texture.