Zutaten für Pasta Olivo
- 1 cup chopped broccoli florets
- 1/2 cup chopped yellow bell pepper
- 1 cup chopped zucchini
- 2 cloves minced garlic
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup packed fresh parsley leaves
- 1/4 cup packed fresh basil leaves
- 1/2 cup vegetable broth
- 1 pound pasta
- 1/2 cup pitted black olives
- cooking spray, as needed
- 1/2 cup reserved pasta water
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Zubereitung von Pasta Olivo
- Heat a large skillet over medium heat. Spray with cooking spray and sauté 1 cup chopped broccoli florets, 1 cup chopped zucchini, 1/2 cup chopped yellow bell pepper, and 2 cloves minced garlic for 5 minutes, or until vegetables are tender-crisp.
- Add 1 (14.5 ounce) can of diced tomatoes (undrained) and sauté for 2 more minutes.
- While the vegetables sauté, combine 1/2 cup packed fresh parsley leaves, 1/4 cup packed fresh basil leaves, and 1/2 cup vegetable broth in a blender. Blend until smooth.
- Cook 1 pound pasta according to package directions. Drain, reserving about 1/2 cup pasta water.
- Add the herb-broth mixture to the cooked pasta along with the sautéed vegetables. Toss to combine, adding a little reserved pasta water if needed to achieve desired consistency.
- Serve immediately, garnished with 1/2 cup pitted black olives.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
13g
Fat
3g
Carbs
30g
