Quick pasta tossed with vibrant vegetables and herbs in a light, aromatic sauce—bright, wholesome, and delicious.
# What You'll Need:
→ Pasta
01 - 12 ounces dried penne or spaghetti
→ Vegetables
02 - 1 small zucchini, sliced into half-moons
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 3.5 ounces cherry tomatoes, halved
06 - 3.5 ounces snap peas, trimmed
07 - 1 small carrot, julienned
08 - 2 cloves garlic, minced
→ Sauce & Flavorings
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon dried Italian herbs
11 - Salt and black pepper, to taste
12 - Zest of 1 lemon
13 - 1 ounce grated Parmesan cheese, plus more for serving
14 - 2 tablespoons fresh basil, chopped (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup cooking water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic, zucchini, red and yellow bell peppers, carrot, and snap peas. Sauté for 4 to 5 minutes until vegetables are just tender yet crisp.
03 - Add cherry tomatoes and dried Italian herbs to the skillet. Cook for 2 minutes, stirring, until tomatoes start to soften. Season with salt, black pepper, and lemon zest.
04 - Add the drained pasta to the skillet with vegetables. Toss gently to combine, adding a splash of reserved pasta water as needed to create a light sauce.
05 - Remove from heat, stir in grated Parmesan cheese and chopped fresh basil. Divide among plates and garnish with additional Parmesan and basil if desired. Serve immediately.
