Pasta primavera

Pasta tossed with zucchini, bell pepper, broccoli and green peas sautéed in olive oil.

Nutrients

For entire dish

Calories

662 kcal

Protein

24.5 g

Carbohydrates

94.6 g

Fat

21.3 g

Fiber

9.7 g

Ingredients

• Wheat pasta — 100 g
• Zucchini — 80 g
• Bell pepper — 70 g
• Broccoli — 70 g
• Peas — 40 g
• Garlic — 5 g
• Olive oil — 15 g
• Parmesan — 15 g
• Basil — 4 g
• Table salt — 2 g

Cooking instructions

1. Cut the zucchini into half moons.
2. Cut the bell pepper into strips.
3. Separate the broccoli into small florets.
4. Mince the garlic.
5. Tear the basil leaves.
6. Boil the pasta in salted water until al dente and drain it.
7. Heat the olive oil in a wide skillet over medium heat.
8. Sauté the broccoli and bell pepper for 4 minutes.
9. Add the zucchini and green peas and cook for 4 minutes.
10. Add the garlic and salt and cook for 1 minute.
11. Add the pasta and toss everything together.
12. Scatter the basil and grated parmesan over the top and serve warm.