Ingredients
Scale
- 12 ounces of your favorite pasta (penne, fusilli, or farfalle)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup fresh basil leaves
- Optional: 1/2 cup cooked chicken or tofu for protein
If you have dietary restrictions, fear not! You can substitute gluten-free pasta or vegan cheese to make this recipe fit your needs. For the freshest taste, I recommend sourcing your vegetables from a local farmer’s market, just as Mama Lou used to do.
Instructions
- Begin by bringing a large pot of salted water to a boil. Cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes, bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables are tender.
- Stir in the cooked pasta, ensuring everything is well combined. Add salt and pepper to taste.
- Sprinkle grated Parmesan cheese over the pasta mixture, stirring gently until the cheese melts and coats the pasta.
- Garnish with fresh basil leaves before serving. If you’re adding protein, toss in the cooked chicken or tofu now.
As you cook, remember Mama Lou’s advice: “Cook with love, and your dish will sing.” Each step is a chance to infuse your meal with care and creativity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Calories: 320
- Fat: 10g
- Carbohydrates: 45g
- Protein: 12g
