Pasta Primavera (Quick Veggie Toss)

Ingredients

• 160 g penne pasta (or spaghetti)
• 2 tbsp olive oil
• 3 cloves garlic
• 1 medium zucchini
• 1 medium bell pepper
• 1 cup cherry tomatoes
• 1 cup broccoli florets
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan (optional)(optional)
• 2 tbsp fresh basil or parsley (optional)(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 10–12 minutes; reserve 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, prep the vegetables: dice zucchini and bell pepper, halve cherry tomatoes, and cut broccoli into small florets. Mince the garlic.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add zucchini, bell pepper, and broccoli. Cook, stirring, until crisp-tender, about 6–8 minutes.

4. 4

   Add cherry tomatoes and cook 2–3 minutes until they begin to soften. Season with salt and black pepper, then stir in lemon juice.

5. 5

   Add drained pasta to the skillet. Toss with a splash of reserved pasta water (as needed) to lightly coat. Serve immediately with optional Parmesan and basil/parsley.