Ingredients
Scale
- 8 ounces spaghetti or your favorite pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, spiralized or sliced
- 1 cup bell peppers, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes, zucchini, and bell peppers. Cook for 5-7 minutes until vegetables are tender.
- Combine cooked pasta with the vegetables in the skillet. Toss well to combine.
- Stir in chopped basil and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately garnished with extra herbs and cheese if desired.
Notes
- Feel free to add other seasonal vegetables like asparagus or peas.
- For a vegan option, omit Parmesan or replace with a vegan cheese alternative.
- This dish is best served fresh but can be stored in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 10mg