Pasta Primavera

A light and colorful pasta dish with seasonal vegetables, olive oil, and herbs — perfect for a fresh weeknight dinner.

Ingredients

• •200g pasta (penne or fusilli)
• •1 cup cherry tomatoes, halved
• •1 zucchini, sliced
• •1/2 red bell pepper, sliced
• •2 tablespoons olive oil
• •1 clove garlic, minced
• •Salt, pepper, and basil to taste

Instructions

1. 1. Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water before draining.
2. 2. Heat olive oil in a large skillet over medium heat and sauté garlic for 30 seconds until fragrant.
3. 3. Add zucchini, bell pepper, and cherry tomatoes. Cook for 5–6 minutes until tender.
4. 4. Toss in cooked pasta and a splash of reserved pasta water to create a light sauce.
5. 5. Season with salt, pepper, and fresh basil before serving.