Recipe: Vegetable Primavera
Calories per Serving: 300 kcal
Cooking Time: 25 minutes
Ingredients
Fusilli – 250g
Bell peppers (mixed colors) – 1 cup, sliced
Zucchini – 1 cup, sliced
Cherry tomatoes – 1 cup, halved
Garlic – 3 cloves, minced
Olive oil – 2 tbsp
Salt – to taste
Black pepper – to taste
Grated Parmesan (optional) – for garnish
Instructions
Cook the Fusilli:
Bring a large pot of salted water to a boil.
Add the fusilli and cook until al dente (as per package instructions).
Drain and set aside, reserving ½ cup of pasta water.
Sauté Vegetables:
Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté until fragrant.
Add bell peppers and zucchini, cooking for 5–7 minutes until tender.
Stir in cherry tomatoes and cook for another 2–3 minutes until softened.
Combine:
Add the cooked fusilli to the skillet with the vegetables.
Mix well, adding reserved pasta water a little at a time to create a light sauce.
Season with salt and black pepper to taste.
Serve:
Plate the pasta and garnish with grated Parmesan (optional).
Serve warm and enjoy your healthy, flavorful meal!