Description
A delightful and easy-to-make pasta dish featuring a rich tomato sauce loaded with a variety of colorful vegetables. This vegetarian pasta is a perfect balance of flavors and textures, topped with Parmesan and fresh basil for a finishing touch.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne, fusilli, or spaghetti)
Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 (14-ounce) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Garnish:
- Grated Parmesan cheese
- Chopped fresh basil
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente, then drain and set aside.
- Prepare the Sauce: Sauté onion and garlic in olive oil until fragrant. Add zucchini, bell pepper, and mushrooms; cook until tender. Stir in crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes. Simmer for 10 minutes.
- Combine and Serve: Toss cooked pasta in the sauce. Serve topped with Parmesan and basil.
Notes
- Feel free to swap in other vegetables like spinach, eggplant, or broccoli.
- This recipe works well with gluten-free or whole wheat pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
