Quick Vegetarian Pasta Recipes for Busy Weeknights

Ingredients

• 8 oz whole wheat spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach, fresh
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Parmesan cheese, grated (optional)
• Fresh basil leaves, chopped (for garnish)

Instructions

1. Cook the whole wheat spaghetti according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add diced zucchini and bell pepper to the skillet. Cook for 4-5 minutes until they start to soften.
4. Stir in the halved cherry tomatoes and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.
5. Season the vegetables with Italian seasoning, salt, and pepper, stirring well to combine.
6. Add the cooked spaghetti to the skillet and toss everything together until well combined and heated through.
7. Serve immediately, topped with grated Parmesan cheese and fresh basil leaves if desired.