Ingredients

1 red onion, diced
2 cloves garlic, minced
1 carrot, diced
1 red bell pepper, diced
8 ounces tricolored pasta (such as penne or rotini)
2 tablespoons olive oil
Salt and pepper, to taste
Fresh herbs (such as parsley or basil), chopped for garnish
Parmesan cheese, grated for topping

Instructions

In a large pot of salted boiling water, cook tricolored pasta according to package instructions until al dente.
Meanwhile, heat olive oil in a large pan over medium heat.
Add diced red onion and minced garlic to the pan and sauté for 2-3 minutes, until fragrant.
Next, add diced carrot and red bell pepper to the pan and continue to cook for another 5-7 minutes, until vegetables are softened.
Once pasta is cooked, drain and set aside.
In the same pot used to cook the pasta, add the sautéed vegetables and toss together.
Season with salt and pepper to taste.
Cook for an additional 2-3 minutes, until vegetables are heated through.
Serve hot in a bowl or on a plate, topped with fresh herbs and grated parmesan cheese.
Enjoy!

Tips

For added protein, you can also add cooked chicken or shrimp to the recipe.
To make this dish vegetarian, simply omit the meat and substitute vegetable broth for chicken broth.
You can also mix in other vegetables such as zucchini or mushrooms to add more variety and flavor to the dish.
This recipe is perfect for meal prepping and can be stored in the fridge for up to 3 days.
To make this recipe even healthier, use whole wheat or gluten-free pasta.
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