Pasta Primavera

Ingredients

• 12 oz Whole wheat spaghetti (or any pasta of choice)
• 1 medium Zucchini (sliced into half-moons)
• 1 medium Bell pepper (sliced (red, yellow, or orange for color))
• 1 medium Carrot (julienned or thinly sliced)
• 1 cup Cherry tomatoes (halved)
• 3 cloves Garlic (minced)
• 2 tbsp Olive oil (extra virgin)
• 1/2 cup Vegetable broth (low-sodium preferred)
• 1/4 cup Fresh basil (chopped, for garnish)
• 1/4 cup Nutritional yeast (for a cheesy flavor)
• to taste Salt (for seasoning)
• to taste Black pepper (for seasoning)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

3. 3

   Add the sliced zucchini, bell pepper, and carrot to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

4. 4

   Stir in the halved cherry tomatoes and vegetable broth. Cook for an additional 2-3 minutes until the tomatoes start to soften.

5. 5

   Add the cooked spaghetti to the skillet, tossing to combine with the vegetables. Season with salt and black pepper to taste.

6. 6

   Remove from heat and stir in the nutritional yeast for added flavor.

7. 7

   Serve warm, garnished with fresh basil.