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Quick Pasta Dish

A delightful and flexible pasta dish that's perfect for busy weeknights, easily adaptable with whatever ingredients you have on hand.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Pasta (your choice: spaghetti, penne, or any preferred type) Choose any preferred type of pasta.
  • 2 tablespoons Olive oil For sautéing.
  • 2-3 cloves Garlic, minced Adjust based on preference.
  • 2 cups Mixed vegetables (bell peppers, broccoli, or zucchini, chopped) Use any combination of available vegetables.
  • 1 cup Chicken breast or tofu, cubed Use your preferred protein. Chicken should be pre-cooked.
  • to taste Salt and pepper For seasoning.
  • 1/2 cup Grated Parmesan cheese For topping.

Method
 

Cooking the Pasta
  1. Begin by bringing a large pot of salted water to a boil.
  2. Add your chosen pasta and cook according to package instructions until al dente.
  3. Drain and set aside, saving a bit of pasta water.
Sautéing Ingredients
  1. In a large pan, heat about 2 tablespoons of olive oil over medium heat.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant, taking care not to let it burn.
  3. Toss in your chopped vegetables, stirring frequently. Cook until they are tender and vibrant, about 5-7 minutes.
Combining Everything
  1. If you’re using chicken, make sure it’s pre-cooked. If utilizing tofu, add it to the pan now and cook for about 5 minutes until heated through.
  2. Add the drained pasta to your vegetable and protein mixture. Toss everything together, adding a splash of the reserved pasta water to help combine the ingredients.
  3. Finally, season with salt and pepper to taste.
  4. Serve hot, garnished with grated Parmesan cheese.

Notes

Consider adding fresh herbs like basil or parsley for a brighter flavor. You can experiment with different proteins or sauces for variety. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for about a month.