Flavorful Pasta Primavera – Ready in 20 Minutes

Enjoy a colorful, plant‑powered pasta that captures the bright flavors of Italy. This zucchini‑and‑bell pepper spaghetti is quick, versatile, and perfect for a week‑night dinner.

Ingredients

• 7 oz spaghetti (dry)
• 2 Tbsp extra‑virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• 2 medium tomatoes, diced or 1 cup tomato sauce
• ½ small eggplant, diced (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 6 fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Cook the spaghetti in a large pot of salted water until al dente, then drain, reserving ¼ cup of pasta water.
2. Heat the olive oil in a wide skillet over medium heat and sauté the onion and garlic until fragrant.
3. Add the diced bell peppers and optional eggplant, cook until the vegetables are tender.
4. Stir in the diced tomatoes (or tomato sauce) and let the mixture simmer gently for a few minutes.
5. Add the cooked pasta to the skillet, mix thoroughly, and pour in a splash of reserved pasta water to loosen the sauce.
6. Season with salt and black pepper to taste.
7. Serve immediately, garnished with fresh basil leaves and a sprinkle of grated Parmesan if desired.

Chef’s Tips

• For a richer flavor, stir in a teaspoon of freshly grated lemon zest before serving.
• Use fresh tomatoes during the growing season for the best taste; if unavailable, canned San Marzano tomatoes work well.
• To make the dish gluten‑free, swap the spaghetti for a certified gluten‑free pasta variety.
• If you prefer a faster option, use a pre‑made marinara sauce and reduce the sauté time to 5 minutes.

FAQ

Can I use other vegetables? Yes—courgette, mushrooms, or spinach all pair nicely with the sauce.

How long does the whole dish take? About 25–30 minutes from start to finish.

What can I serve on the side? A simple green salad or crusty bread makes a great accompaniment.