Ingredients
Scale
- 12 oz pasta (penne or linguine)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds.
- Add red and yellow bell peppers, zucchini, and cook for 5-7 minutes until tender.
- Stir in cherry tomatoes and spinach, cook until wilted, about 2 minutes.
- Combine cooked pasta with the vegetables in the skillet. Toss well.
- Sprinkle with grated Parmesan cheese, season with salt and pepper, and serve immediately.
Notes
- You can add grilled chicken or shrimp for extra protein.
- Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg