Pasta fresca colorata fatta in casa, 3 ricette vegetariane, 3 verdure, 3 colori

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

bell peppers

🥗Healthier: yellow squash

💰Cheaper: canned bell peppers

Canned bell peppers are often less expensive and convenient.

Cook pasta in a large pot of salted boiling water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.

Stir in diced bell peppers, zucchini, and carrots; cook until tender, about 5-7 minutes.

Add halved cherry tomatoes and spinach; cook until spinach wilts, about 2-3 minutes.

Season with salt, black pepper, and red pepper flakes to taste; stir well.

Combine cooked pasta with the sautéed vegetables in the skillet; toss to coat evenly.

Sprinkle grated parmesan cheese and torn basil leaves over the pasta; mix gently.

Serve immediately, garnished with additional parmesan and basil if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens