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Simple Summer Vegetable Pasta

Zissy Lewin
Summer Vegetable Pasta

This simple summer vegetable pasta is loaded with fresh vegetables, basil and sprinkles of Parmesan. It’s a no-fuss and healthy pasta dish that comes together fast.


Print Recipe
Summer Veg Pasta
Vegetarian | dairy |
A simple vegetable packed pasta, topped with fresh basil and a generous sprinkle of Parmesan makes for a healthier and lighter pasta dish
Summer Vegetable Pasta
Summer Vegetable Pasta
  1. Chop mushrooms, baby marrows and pepper into slices
  2. Heat olive oil in a large frying pan and add onion and minced garlic. Cook on medium for 5 minutes, until onions are translucent and fragrant.
  3. Add in the sliced vegetables and cook on a medium heat for about 5 minutes, until the vegetables are tender.
  4. While the vegetables are cooking, boil pasta according to package instructions. Drain
  5. When the vegetables are cooked, add drained pasta and basil. Mix together and cook for another minute
  6. Divide the pasta between 4 bowls and top with a generous sprinkle of Parmesan cheese.
Recipe Notes

If you do not eat dairy, you can omit the Parmesan cheese at the end.

Nutrition per serving: 337 calories |51g carbohydrates (4g sugar)| 13g protein |8g fat

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