Garden Veggie Pasta Recipe

Imagine a warm evening, laughter echoing through the kitchen, and the tantalizing aroma of garlic mingling with fresh vegetables wafting in the air. This Garden Veggie Pasta Recipe brings all the joy and comfort of homemade meals, making it perfect for family gatherings or a relaxed weeknight dinner. Bursting with freshness from cherry tomatoes, zucchini, bell peppers, and peas, every bite is an expression of vibrant colors and flavors. The al dente pasta, coated lightly with a garlic-infused olive oil sauce, and finished with freshly grated Parmesan and basil, makes this dish irresistible. Let’s take this opportunity to bond over a meal teeming with seasonal goodness and creativity.

Recipe Summary:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Skill Level: Easy

Ingredients:

• 250g pasta (fusilli or penne)
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 bell pepper, sliced
• 1 cup peas (fresh or frozen)
• 3 cloves garlic, finely chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the cherry tomatoes, zucchini, and bell pepper to the skillet. Cook for 5-7 minutes until the vegetables are tender but still vibrant in color.
4. Stir in the peas and cook for an additional 2 minutes. Season with salt and pepper to taste.
5. Toss the cooked pasta with the vegetable mixture in the skillet, ensuring the pasta is well-coated with the garlic-infused olive oil.
6. Remove from heat and divide the pasta among four plates. Top with freshly grated Parmesan cheese and garnish with basil leaves.
7. Serve immediately, preferably with a side of crusty bread and a glass of chilled white wine.

Helpful Tips:

• For a protein boost, add cooked chicken breast slices or shrimp.
• If feeding picky eaters, try cutting the vegetables into smaller pieces so they blend better with the pasta.
• You can use whole grain or gluten-free pasta to suit dietary preferences.

Storage Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of olive oil if needed.

Ingredient Substitutions:

• If you don’t have fresh basil, substitute with dried basil or parsley.
• Feel free to use other vegetables like broccoli or spinach based on seasonality or preference.

Pairings:

This dish pairs beautifully with a crisp, chilled white wine like Sauvignon Blanc. A simple green salad with a light vinaigrette complements the pasta well. A loaf of crusty bread on the side is perfect for soaking up any extra garlic-infused olive oil.

Zynahz is all about bringing joy and creativity into your kitchen. We hope this Garden Veggie Pasta Recipe inspires you to gather your loved ones and enjoy a wholesome, delicious meal together. We’d love to see your creations – share your results with us on social media, and don’t forget to tag us! Spread the love by sharing our recipes with friends and family, and be sure to explore more delicious recipes on Zynahz. Follow us on social media and sign up for our newsletter for the latest culinary inspirations and tips. Happy cooking!