Sbarro's Pasta Primavera (Copycat Recipe)

This vibrant Pasta Primavera is a delightful homage to Sbarro's classic dish, featuring al dente pasta tossed with a medley of fresh, colorful vegetables. The combination of garlic, olive oil, and Parmesan cheese brings out the natural flavors of the vegetables, creating a light yet satisfying meal. Perfect for a vegetarian option, this recipe is both wholesome and delicious.

Ingredients:

• 8 oz penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup bell peppers, sliced (red, yellow, and green)
• 1 cup zucchini, sliced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
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. Add the sliced bell peppers, zucchini, and broccoli to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
4. Stir in the cherry tomatoes and Italian seasoning. Cook for an additional 2-3 minutes.
5. Add the cooked pasta to the skillet and toss everything together. Season with salt and pepper to taste.
6. Remove from heat and sprinkle with grated Parmesan cheese. Toss again to combine.
7. Serve hot, garnished with fresh basil leaves.