By Roseanna Stewart
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add sliced bell peppers, zucchini, and squash to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften.
Season the vegetables with salt and pepper to taste. Toss in the cooked pasta and gently combine with the sautéed vegetables.
Remove from heat and stir in chopped basil and grated Parmesan cheese until well combined.
Serve the Pasta Primavera warm, garnished with additional Parmesan cheese and basil if desired.
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This Main Course Vegetarian Pasta recipe is ready in 30 minutes and features Whole wheat pasta, Bell peppers, Zucchini and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add sliced bell peppers, zucchini, and squash to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften.
Season the vegetables with salt and pepper to taste. Toss in the cooked pasta and gently combine with the sautéed vegetables.
Remove from heat and stir in chopped basil and grated Parmesan cheese until well combined.
Serve the Pasta Primavera warm, garnished with additional Parmesan cheese and basil if desired.
Calories per Serving: 450
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