Vegetarian Pasta Recipe
Pasta with seasonal vegetables in a light sauce
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Ingredients
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Pasta
Vegetables
Sauce
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Vegetables
While the pasta is cooking, wash and chop the zucchini and bell pepper into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the zucchini and bell pepper. Cook for about 5-7 minutes until they begin to soften.
- 4
Add Spinach and Tomatoes
Stir in the cherry tomatoes and spinach, cooking for another 2-3 minutes until the spinach wilts and the tomatoes soften.
- 5
Prepare the Sauce
Pour in the vegetable broth and lemon juice, and season with salt and black pepper. Bring to a gentle simmer and let it cook for an additional 2-3 minutes.
- 6
Combine Pasta and Sauce
Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the sauce and vegetables. Cook for another minute to heat everything through.
- 7
Serve
Serve hot, garnished with grated Parmesan cheese if desired.