Ingredients
Scale
- 8 oz spaghetti or your preferred pasta
- 1 medium zucchini, sliced
- 1 bell pepper (red or yellow), chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese, grated (optional)
Instructions
- Chop fresh vegetables: zucchini, bell peppers, and cherry tomatoes into bite-sized pieces.
- Heat olive oil in a large pan; add minced garlic and chopped vegetables, sauté until tender and slightly golden.
- Boil salted water; cook spaghetti according to package instructions until al dente, then drain.
- Combine sautéed vegetables with pasta; toss well to coat; season with salt, pepper, and garnish with basil and Parmesan if desired.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat with olive oil or water to prevent drying out.
- This dish is versatile; pair with a simple salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sautéing, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg