Description
A delightful Ditalini pasta dish that combines vibrant vegetables and rich flavors, perfect for a weeknight dinner.
Ingredients
Scale
- 250 g (2 cups) ditalini pasta
- 60 ml (¼ cup) extra virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 240 ml (1 cup) cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, chopped
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package instructions, about 8–10 minutes, until al dente. Reserve some pasta water, then drain.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for about 3–4 minutes until translucent.
- Add the remaining ingredients: Stir in cherry tomatoes, zucchini, and bell pepper. Cook for another 5–7 minutes until tender. Season with salt and pepper.
- Combine and toss: Add the drained pasta to the skillet, tossing well with vegetables. Add reserved pasta water if needed. Cook together for another 2–3 minutes.
- Finish and serve: Remove from heat and sprinkle with fresh basil leaves. Serve immediately in warm bowls.
Notes
Common mistakes include overcooking the pasta and not reserving enough pasta water. For variations, consider adding protein or using gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg