There’s something magical about whipping up a warm, homey dish that makes your heart sing and your tummy happy. This recipe is one of those delightful treats that brings smiles to the table. It’s easy, satisfying, and best of all, it’s something you can share with friends and family. The aroma alone will have everyone curious about what’s cooking in your cozy kitchen.
why make this recipe
This recipe is perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. Plus, it’s a great way to get the kids involved. They’ll love helping mix things, and it’s such a joy to see their faces light up with every bite. You can easily customize it too! Whether you want it a little spicy or loaded with veggies, you can make it your own. Trust me, once you try this, you’ll be making it on repeat.
how to make We can’t get enough of these!
Ingredients:
- 2 cups of your favorite pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for topping
Directions:
- Start by cooking your pasta according to the package instructions. Make sure to salt the water well – it adds so much flavor!
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Toss in the cherry tomatoes and zucchini, and cook for about 5 minutes until they soften.
- Add the cooked pasta to the skillet. Sprinkle with dried basil, salt, and pepper. Toss everything together until well combined.
- Serve warm and sprinkle with grated Parmesan cheese on top. Enjoy every bite!
how to serve We can’t get enough of these!
This dish is lovely on its own, but it can shine even brighter with some sides. Serve it with a fresh side salad or some crunchy garlic bread. If you’re feeling fancy, whip up a batch of homemade pesto to drizzle on top. It takes this dish to a whole new level!
how to store We can’t get enough of these!
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, just pop it in the microwave or warm it up on the stove. A little splash of olive oil helps revive those flavors.
tips to make We can’t get enough of these!
Don’t hesitate to get creative! You can swap out the zucchini for bell peppers or spinach. If you love a good kick, try adding some red pepper flakes. And if you’ve got leftover veggies in your fridge, throw them in! This recipe is so versatile, it can become a little treasure trove for all your fresh produce.
variation (if any)
Want to make it a one-pot wonder? You can cook the pasta right in the skillet with the sauce! Just add extra water and cook everything together until the pasta is al dente. It’s an easy way to save on dishes and still get a fantastic flavor.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare everything but the pasta a day in advance. Just cook and toss it all together when you’re ready to serve.
What pasta works best for this recipe?
Any pasta you love will work great! I often use penne or fusilli for those perfect little bites.
Can I freeze leftovers?
Absolutely! Just be sure to store them in a freezer-safe container. You can thaw and reheat them for a cozy meal on another day.
More recipes? Follow me on Facebook – Pinterest
Print
Easy Vegetable Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and satisfying vegetable pasta dish perfect for busy weeknights, customizable to your taste.
Ingredients
- 2 cups of your favorite pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for topping
Instructions
- Cook your pasta according to the package instructions, making sure to salt the water well.
- In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Add the cherry tomatoes and zucchini, cooking for about 5 minutes until softened.
- Toss in the cooked pasta along with dried basil, salt, and pepper, mixing until well combined.
- Serve warm, topped with grated Parmesan cheese.
Notes
Perfect with a side salad or garlic bread. Enhance with homemade pesto for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: vegetable pasta, quick dinner, easy recipes, vegetarian pasta, family meal
