This delightful Rainbow Veggie Pasta Delight dish has vibrant colors and fresh flavors. The recipe begins with a generous portion of pasta, cooked to al dente. As the pasta boils, prepare the vegetables, including bell peppers, zucchini, and cherry tomatoes. Cut these vegetables into bite-sized pieces and set them aside.
Large skillet, heat a splash of olive oil and sauté minced garlic until fragrant. Add the sliced bell peppers and zucchini to the skillet, cooking until they begin to soften. Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes, allowing the tomatoes to release their juices. Season the vegetables with a pinch of salt, freshly ground black pepper, and a generous sprinkle of dried oregano and basil.
Once the pasta is cooked, drain it and add it to the skillet with the vegetables. Toss the pasta and vegetables together, making sure they are evenly coated in the tomatoes and seasonings. If desired, you can add a splash of pasta water to help create a more texture and to ensure that all the flavors are well incorporated.
In a large skillet, heat olive oil and sauté minced garlic. Add the sliced bell peppers and zucchini to the skillet, cooking until they begin to soften. Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes. Season the vegetables with a pinch of salt, freshly ground black pepper, and a generous sprinkle of dried oregano and basil.
Once the pasta is cooked, drain it and add it to the skillet with the vegetables. Toss the pasta and vegetables together, making sure they are evenly coated in the sauce. You can add a splash of pasta water to help create a more texture and to ensure that all the flavors are well incorporated.
To finish the dish, transfer the pasta and vegetables into a serving bowl and sprinkle with freshly grated Parmesan cheese. Garnish with a few sprigs of fresh parsley for added color. Serve this veggie pasta dish as a main course or a side dish and enjoy the delicious combination. of vibrant vegetables. Whether you’re serving it for a casual weeknight dinner or an elegant dinner party, this dish is sure to please.
Rainbow Veggie Pasta Delight
Ingredients
- 8 oz pasta (such as penne or fusilli)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
- Grated Parmesan cheese, for serving.
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions.
- Prepare the vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for 2-3 minutes, until softened.
- Add the bell pepper and zucchini: Stir in the chopped bell pepper and zucchini, and cook for another 5-7 minutes, until the vegetables are tender.
- Add the cherry tomatoes: Add the halved cherry tomatoes to the skillet, and cook for another 2-3 minutes, until they begin to soften and release their juices.
- Season the sauce: Stir in the dried oregano, dried basil, salt, and pepper. Taste and adjust the seasoning as needed.
- Combine the pasta and sauce: Drain the cooked pasta and return it to the pot. Pour the vegetable sauce over the pasta, and toss to combine.
- Serve: Divide the pasta among plates, and garnish with fresh parsley and grated Parmesan cheese, if desired. Enjoy your delicious vegetable-packed pasta dish!