Ingredients
Scale
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup asparagus spears, trimmed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Step 3: Add the bell pepper, zucchini, broccoli, and asparagus to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Step 4: Add the cherry tomatoes to the skillet and cook for another 2-3 minutes. Season with salt and pepper to taste.
- Step 5: Add the cooked pasta to the skillet with the vegetables. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Step 6: Stir in the Parmesan cheese and serve immediately, garnished with fresh basil leaves (if using).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of pasta water if needed to maintain moisture.
- Serve this vibrant pasta dish alongside a crusty bread for soaking up the delicious sauce.
- For extra flavor, add a pinch of red pepper flakes to the vegetables while they're cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American