One Pan Pasta Dinner with Fresh Vegetables

Ingredients

• 12 oz spaghetti
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add cherry tomatoes, zucchini, bell pepper, and sauté for another 3-4 minutes until slightly softened.
3. Stir in the spaghetti, vegetable broth, dried basil, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
5. If desired, stir in grated Parmesan cheese for added creaminess.
6. Serve hot, garnished with fresh basil leaves.