20-Minute Pasta with Vegetables
A vibrant and hassle-free pasta dish that combines fresh vegetables and pasta, perfect for busy weeknights or leisurely brunches.
Ingredients
Main ingredients
- 8 oz pasta (spaghetti, penne, or your choice) Any pasta shape works.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach or kale
- Salt and pepper to taste
- to taste Grated Parmesan cheese (optional) Optional topping.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until fragrant.
- Toss in the diced bell pepper and zucchini and cook for about 5 minutes until they start to soften.
- Stir in the halved cherry tomatoes and spinach, cooking until the spinach wilts.
Combining Ingredients
- Introduce the cooked pasta into the skillet, gently tossing everything together.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
For gluten-free options, use gluten-free pasta. You can swap in your favorite vegetables or add protein like chicken or shrimp.