⏱️ Ready in: 25 minutes
Serves: 4
Cuisine: Italian-inspired
Type: Vegetarian (can be made vegan)
🛒 Ingredients:
- 1/2 lb. (about 225g) pasta of choice (fusilli, penne, farfalle work best)
- 1 1/4 cups frozen peas
- 1/2 cup vegetable broth
- 1 small zucchini, diced
- 1/2 red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 tsp dried oregano or Italian seasoning
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan or vegan alternative (optional)
- Fresh basil or parsley, chopped (for garnish)
👩🍳 Instructions:
1. Cook the Pasta:
- Boil pasta in salted water until al dente according to package instructions.
- In the last 2 minutes, add frozen peas to the pot.
- Drain and rinse under cold water to cool. Set aside.
2. Sauté the Veggies:
- In a large skillet, heat 2 tbsp olive oil over medium heat.
- Add garlic, sauté for 30 seconds.
- Add zucchini, bell pepper, and red onion. Cook for 4–5 minutes, until slightly tender.
- Pour in vegetable broth and let simmer for 2–3 minutes until most of the liquid reduces.
- Season with salt, pepper, and oregano.
3. Combine:
- In a large bowl, combine:
- Cooked pasta + peas
- Sautéed veggies with any broth
- Cherry tomatoes
- Lemon juice, Parmesan (if using)
- Toss everything gently until well combined.
4. Chill or Serve Warm:
- Serve immediately warm, or refrigerate for at least 30 minutes to serve as a cold pasta salad.
5. Garnish:
- Top with fresh basil or parsley before serving.
🌱 Optional Add-ins:
- Grilled chicken, tofu, or shrimp for protein
- Olives, artichokes, or capers for more tang
- A drizzle of balsamic glaze for extra depth
