Mediterranean Vegetable Pasta

This Mediterranean Vegetable Pasta is a vibrant and flavorful dish that beautifully balances traditional Italian flavors with a creative twist. Loaded with seasonal vegetables like zucchini, bell peppers, and cherry tomatoes, tossed with al dente pasta and finished with a drizzle of olive oil and fresh herbs, it’s both hearty and refreshing. This recipe is vegetarian and can easily be made vegan, making it suitable for a variety of dietary preferences.

Ingredients:

• 8 oz pasta (penne or fusilli)
• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced zucchini and bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
4. Stir in the cherry tomatoes and spinach, cooking until the spinach has wilted.
5. Add the cooked pasta to the skillet, followed by the dried oregano, basil, salt, and pepper. Toss everything together until well combined.
6. If using, sprinkle with grated Parmesan cheese and toss again.
7. Serve hot, garnished with fresh basil leaves.