Simplicity is the key when cooking this summer vegetable pasta. I was waiting for so long for fresh local veggies to pop up at the market so I didn’t want to make any sauce. Just plain vegetables and good old pasta.
I love the sweetness of zucchini and bell peppers. All you need to do is to balance it with some olives and you are ready to go. It’s more like a suggestion, not a real recipe. Or a reminder. Sometimes the simpler, the better.
The only one important thing is the quality of ingredients. Choose fresh local vegetables and high quality extra virgin olive oil.
First start cooking your pasta.
Heat oil in a skillet over medium heat.
Quickly sauté garlic until fragrant. Add zucchini and bell pepper and cook for 5 minutes. Then add olives.
Drain the pasta and pour into the skillet with vegetables. Season with salt and cracked black pepper. Switch off the heat.
Serve with lots of fresh basil on top.
Bon appétit!
PrintSummer Vegetable Pasta
Simple summer vegetable pasta with fresh basil.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 2
- Category: Main course
- Cuisine: Italian
Ingredients
- 200g dry short pasta
- 1 small zucchini, chopped
- 1 bell pepper, chopped
- 1/3 cup pitted Kalamata olives
- 2 garlic cloves, minced
- bunch of fresh basil leaves
- salt and black pepper to taste
- olive oil for cooking
Instructions
- First start cooking your pasta.
- Heat oil in a skillet over medium heat.
- Quickly sauté garlic until fragrant. Add zucchini and bell pepper and cook for 5 minutes. Then add olives.
- Drain the pasta and pour into the skillet with vegetables. Season with salt and cracked black pepper. Switch off the heat.
- Serve with lots of fresh basil on top.
Nutrition
- Calories: 512
- Sugar: 7.6g
- Sodium: 398mg
- Fat: 15.1g
- Saturated Fat: 1.8g
- Carbohydrates: 84.3g
- Fiber: 5.1g
- Protein: 13.9g
- Cholesterol: 0mg
Keywords: pasta, zucchini, bell pepper, olives, basil, Italian, vegan, vegetarian
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