Easy Mediterranean Pasta Primavera

Ingredients

• 200 g short pasta (e.g., penne)
• 1 cup cherry tomatoes
• 1 small zucchini
• 1/4 cup pitted Kalamata olives
• 2 tbsp extra‑virgin olive oil
• 2 garlic cloves
• 1 tbsp fresh lemon juice(optional)
• 2 tbsp fresh basil leaves(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   1. Bring a large pot of salted water to a boil, add the pasta and cook according to package directions (about 9‑11 minutes) until al dente; drain, reserving 1/4 cup pasta water.

2. 2

   2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant.

3. 3

   3. Add halved cherry tomatoes and sliced zucchini to the skillet; toss and cook 4‑5 minutes until vegetables are just tender.

4. 4

   4. Stir in the olives and the reserved pasta water, then add the drained pasta. Toss everything together, letting the sauce coat the pasta for 1‑2 minutes.

5. 5

   5. Remove from heat, drizzle with lemon juice if using, season with salt and pepper, and garnish with fresh basil before serving.