Ingredients
Scale
- 8 oz of pasta (any type you prefer)
- 1 cup diced bell peppers (assorted colors)
- 1 cup diced zucchini
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (mozzarella or cheddar)
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
- Dice the bell peppers and zucchini into bite-sized pieces.
- In a skillet, heat olive oil over medium heat, add the vegetables, Italian seasoning, salt, and pepper, and sauté until tender.
- Drain the pasta and combine it with the sautéed vegetables in a large bowl. Add the shredded cheese and mix thoroughly.
Notes
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- Whole grain pasta can be used as a healthier option.
- Feel free to add other vegetables like broccoli or spinach for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling & Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg