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Pasta with Vegetables

A colorful and nutritious pasta dish loaded with fresh vegetables, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz Pasta (spaghetti or penne) Whole wheat or gluten-free options can be used.
Vegetables
  • 1 cup Bell peppers (diced) Use a mix of colors for visual appeal.
  • 1 cup Zucchini (sliced)
  • 1 cup Cherry tomatoes (halved)
  • 1 cup Spinach (fresh)
Sauce
  • 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.
Garnish
  • 1/4 cup Parmesan cheese (grated) Optional.

Method
 

Cook Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  2. Drain the pasta in a colander and set aside.
Sauté Vegetables
  1. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Add bell peppers, zucchini, and cherry tomatoes. Cook for about 5-7 minutes until vegetables are tender.
  3. Stir in spinach and cook until wilted, about 2 minutes.
Combine
  1. Add the cooked pasta to the skillet with the vegetables. Sprinkle with Italian seasoning, salt, and pepper. Toss to combine and heat through.
  2. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Feel free to customize the vegetables based on what you have on hand or your personal preferences.