Description
A delicious and healthy vegetable pasta recipe that can be made with whole wheat or gluten-free pasta.
Ingredients
Scale
- 12 oz Pasta (spaghetti or penne)
- 1 cup Bell peppers (diced)
- 1 cup Zucchini (sliced)
- 1 cup Cherry tomatoes (halved)
- 1 cup Spinach (fresh)
- 3 tbsp Olive oil (Extra virgin recommended)
- 2 cloves Garlic (minced)
- 1 tsp Italian seasoning
- 1 tsp Salt (Adjust to taste)
- 1/2 tsp Black pepper (Freshly ground is best)
- 1/4 cup Parmesan cheese (grated, Optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Drain the pasta in a colander and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add bell peppers, zucchini, and cherry tomatoes. Cook for about 5-7 minutes until vegetables are tender.
- Stir in spinach and cook until wilted, about 2 minutes.
- Add the cooked pasta to the skillet with the vegetables. Sprinkle with Italian seasoning, salt, and pepper. Toss to combine and heat through.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- This pasta dish can be customized with any vegetables of your choice.
- For a more filling meal, consider adding grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg