Ingredients:
8 ounces of your favorite pasta
2 tablespoons olive oil
2 cloves garlic, minced
1/2 onion, diced
1 zucchini, diced
1 yellow squash, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
Salt and pepper, to taste
1/4 cup fresh basil, chopped
Instructions:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the garlic and onion, and sauté for 2-3 minutes, until the onion is translucent.
Add the zucchini, yellow squash, and bell pepper to the pan. Cook for 5-7 minutes, until the vegetables are tender.
Add the cherry tomatoes to the pan and cook for an additional 2-3 minutes, until the tomatoes start to soften.
Season the vegetables with salt and pepper to taste.
Add the cooked pasta to the pan and toss to combine.
Sprinkle the chopped basil over the top of the pasta.
Serve hot or at room temperature.
Certainly! Here’s a revised version of the Vegan Summer Garden Pasta recipe, including nutritional information.
Vegan Summer Garden Pasta
This vibrant Vegan Summer Garden Pasta is a perfect choice for a light, nutritious meal. With fresh seasonal vegetables and a hint of basil, it’s both satisfying and healthy. Below, you’ll find detailed instructions, ingredient information, and nutritional details to help you prepare and enjoy this delicious dish.
Ingredients:
- 8 ounces Pasta: Use your favorite vegan pasta. For a healthier option, consider whole grain or gluten-free pasta.
- 2 tablespoons Olive Oil: Provides a rich flavor and healthy fats.
- 2 cloves Garlic, minced: Adds aromatic flavor.
- 1/2 Onion, diced: Adds sweetness and depth of flavor.
- 1 Zucchini, diced: Adds a mild, slightly sweet flavor.
- 1 Yellow Squash, diced: Adds a slightly nutty and sweet flavor.
- 1 Bell Pepper, diced: Adds a crisp, sweet crunch.
- 1 cup Cherry Tomatoes, halved: Adds juiciness and a burst of sweetness.
- Salt and Pepper, to taste: Enhances the overall flavor.
- 1/4 cup Fresh Basil, chopped: Adds a fragrant, fresh flavor.
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the minced garlic and diced onion. Sauté for 2-3 minutes, or until the onion becomes translucent and the garlic is fragrant.
- Cook the Vegetables: Add the diced zucchini, yellow squash, and bell pepper to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.
- Add the Tomatoes: Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes, until the tomatoes begin to soften and release their juices.
- Season the Vegetables: Season with salt and pepper to taste. Stir well to combine all the flavors.
- Combine with Pasta: Add the cooked pasta to the pan with the vegetables. Toss everything together until the pasta is well coated with the vegetable mixture.
- Add Fresh Basil: Remove the pan from heat and sprinkle the chopped fresh basil over the pasta. Give it a final toss to distribute the basil evenly.
- Serve: Enjoy the pasta hot or at room temperature. It makes a great main dish or a side for any meal.
Nutritional Information (Per Serving, assuming 4 servings):
- Calories: Approximately 270
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 37g
- Fiber: 4g
- Sugars: 5g
- Protein: 7g
Additional Tips:
- Ingredient Variations: Feel free to substitute any of the vegetables with others in season or to your preference. Broccoli, asparagus, or mushrooms would work well in this recipe.
- Pasta Options: For a lower-calorie option, use zucchini noodles or another vegetable-based pasta.
- Flavor Boosters: Add a splash of lemon juice or a sprinkle of nutritional yeast for extra flavor and nutrients.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
This Vegan Summer Garden Pasta is not only quick and easy to make but also packed with nutrients from fresh vegetables. Enjoy it as a healthy weeknight dinner or a delightful addition to your meal prep!