Pasta Primavera Vibrant and Fresh Vegetable Dish

Ingredients

• 8 ounces spaghetti or fettuccine pasta
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (red, yellow, and green), thinly sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 quarter cup olive oil
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• 0 to taste salt and pepper
• 1 half cup grated Parmesan cheese (optional)
• 0 for garnish fresh basil leaves

Instructions

1. In a large pot of salted boiling water, cook the spaghetti (or fettuccine) according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the broccoli florets, bell peppers, and zucchini. Sauté for about 5-7 minutes until they are slightly tender but still crisp.
4. Add the halved cherry tomatoes to the skillet. Stir in the dried Italian herbs, salt, and pepper, and cook for another 3-4 minutes until the tomatoes start to soften.
5. Add the cooked pasta to the skillet with the vegetables. If the mixture seems dry, add some reserved pasta cooking water a little at a time until the desired consistency is reached.
6. Remove the skillet from heat and stir in the grated Parmesan cheese if using. Toss everything together until well combined.
7. Serve the pasta primavera hot, garnished with fresh basil leaves for added flavor.