It's a quick, colorful, and healthy dish that packs a punch of flavor and makes use of whatever veggies you have on hand!

1

Bring a large pot of salted water to a boil over high heat.

2

Once boiling, add the pasta and cook according to package instructions, typically around 10-12 minutes until al dente.

3

While the pasta cooks, wash and chop the zucchini, bell pepper, carrot, and onion into bite-sized pieces.

4

Mince the garlic.

5

In a large skillet, heat the olive oil over medium heat.

6

Add the onion and sauté for about 2-3 minutes until it becomes translucent.

7

Add the garlic and sauté for an additional minute, stirring frequently to avoid burning.

8

Add the carrot, bell pepper, and zucchini to the skillet and cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

9

Season the sautéed vegetables with salt and black pepper.

10

Once the pasta is cooked, reserve about 1 cup of pasta water, and then drain the pasta.

11

Add the drained pasta directly to the skillet with the sautéed vegetables.

12

Toss everything together, adding a little reserved pasta water if the mixture seems dry.

13

Serve hot, garnished with freshly grated parmesan cheese.

2 servings

• Substitute regular pasta with whole wheat pasta or zucchini noodles for a healthier option.
• Add protein such as grilled chicken, shrimp, or chickpeas for a hearty meal.
• Incorporate a dash of chili flakes for a spicy kick that complements the sautéed vegetables.

• Feel free to use any vegetables you have on hand.
• For extra flavor, add a splash of balsamic vinegar or a pinch of Italian seasoning.
• Make sure not to overcook the vegetables; they should be tender but still slightly crunchy.

• fat: 12 grams
• protein: 15 grams
• calories: 450
• carbohydrates: 70 grams

The dish is rich in vegetables, providing essential vitamins and minerals while being low in saturated fat. It's a balanced meal that supports overall health and energy levels.

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