Description
A simple and delicious one-pot pasta dish featuring fresh summer vegetables.
Ingredients
Scale
- 8 oz pasta of choice
- 2 cups cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup corn (fresh or frozen)
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add the cherry tomatoes, zucchini, bell pepper, and corn. Cook for about 5 minutes.
- Stir in the pasta and vegetable broth. Bring to a boil.
- Reduce heat and simmer until the pasta is cooked and the liquid is mostly absorbed, about 10-12 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
- Feel free to add any other seasonal vegetables you have on hand.
- This dish can be made vegan by ensuring the pasta is egg-free.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: One-Pot Summer Vegetable Pasta, easy pasta recipe, summer vegetables