pasta vegetables
This vibrant Pasta with Mixed Vegetables is a healthy and satisfying dish that brings together colorful vegetables tossed with your favorite pasta. It's perfect for a quick dinner or a delightful lunch.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet or frying pan
- 1 colander for draining pasta
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 12 oz pasta any shape
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup bell peppers, chopped mix of red and yellow
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- optional grated Parmesan cheese for serving
Instructions
- Begin by boiling water in a large pot. Once boiling, add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional minute, stirring to prevent burning.
- Incorporate the chopped bell peppers and zucchini into the skillet. Sauté for about 5–7 minutes until the vegetables are tender.
- Stir in the halved cherry tomatoes and spinach leaves. Cook until the spinach wilts, roughly 2–3 minutes.
- Add the cooked pasta to the skillet, along with the dried oregano, salt, and pepper. Toss everything together until well combined and heated through.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Feel free to customize the vegetables based on seasonal availability or personal preference.
This dish can be easily made vegan by omitting the cheese.
For added protein, consider adding cooked chicken, shrimp, or chickpeas.