Mixed Veg Spaghetti Pasta
Easy mixed vegetable spaghetti pasta with garlic, olive oil, and Parmesan. Healthy and colorful 30-minute dinner.
Ingredients
- 12 ounces spaghetti
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 carrot julienned
- 1 medium zucchini sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes halved
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh basil or parsley chopped (optional)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup pasta water, then drain. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add carrots and broccoli and cook for 2–3 minutes. Stir in bell peppers and zucchini and cook for 3–4 minutes until tender-crisp. Add cherry tomatoes and cook for 1–2 minutes. Season with Italian seasoning, salt, and black pepper. Add drained spaghetti to the skillet and toss well, adding reserved pasta water as needed to create a light sauce. Stir in grated Parmesan and lemon juice. Garnish with fresh herbs and serve immediately.
Notes
Do not overcook vegetables to maintain texture. Reserve pasta water to help bind the sauce. Store leftovers in the refrigerator for up to 4 days and reheat gently with a splash of water or broth.