Description
A delicious and healthy pasta dish featuring tender pasta tossed in a flavorful tomato sauce loaded with sautéed vegetables, including bell pepper, zucchini, and cherry tomatoes. This easy-to-make recipe is perfect for a quick weeknight dinner, combining wholesome ingredients and classic Italian flavors topped with grated Parmesan cheese.
Ingredients
Scale
Pasta
- 8 oz pasta
Sauce and Vegetables
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
For Serving
- Grated Parmesan cheese
Instructions
- Cook the pasta: Boil the pasta according to the package instructions until al dente. Drain thoroughly and set aside to be combined with the sauce later.
- Sauté the onions: Heat olive oil in a large pan over medium heat. Add the diced onion and cook until it becomes translucent and soft, about 5 minutes.
- Cook the vegetables: Add the minced garlic, chopped bell pepper, and sliced zucchini to the pan. Continue to cook for 5 to 7 minutes until the vegetables begin to soften but still retain some texture.
- Add tomatoes and seasonings: Stir in the halved cherry tomatoes, crushed tomatoes, and dried oregano. Allow the mixture to simmer gently for 5 to 10 minutes, letting the flavors meld together. Season with salt and pepper according to taste.
- Combine pasta and sauce: Add the drained pasta into the pan with the tomato and vegetable sauce. Toss gently to ensure the pasta is evenly coated and heated through.
- Serve: Plate the pasta and serve hot, garnished with grated Parmesan cheese to taste for added richness and flavor.
Notes
- For a gluten-free option, substitute the pasta with gluten-free pasta varieties.
- You can add extra vegetables like mushrooms or spinach for more nutrients.
- Use fresh herbs like basil instead of dried oregano for a brighter flavor.
- If you prefer a spicier sauce, add a pinch of red pepper flakes when sautéing the garlic.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
