Zucchini Garden Pasta Recipe
Recipe information
Make Zucchini Garden Pasta in just 30m. 1090 CAL original/710 CAL lighter
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pasta
Vegetables
Sauce
Preparation
1. Prepare the Ingredients
Wash and dry the cherry tomatoes, then slice them in half. Dice the bell pepper and red onion. Mince the garlic cloves. Set all prepared vegetables aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
3. Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then, add the red onion and bell pepper, cooking until softened, about 3-4 minutes.
Combining
4. Add Remaining Vegetables
Add the cherry tomatoes and spinach to the skillet. Cook until the spinach wilts and the tomatoes soften, about 3-5 minutes.
5. Mix in the Pasta
Add the drained whole wheat pasta to the skillet with the sautéed vegetables. Stir well to combine all ingredients evenly.
6. Add Zucchini Noodles
Gently fold in the zucchini noodles and cook for an additional 2-3 minutes until the zucchini is slightly tender.
Finishing Touches
7. Season the Pasta
Drizzle balsamic vinegar over the pasta mix, then sprinkle with dried oregano, black pepper, and Parmesan cheese. Toss everything together to ensure even seasoning.
8. Serve
Divide the zucchini garden pasta into serving bowls. Optionally, garnish with additional Parmesan cheese and fresh herbs if desired.
Local Coupons
No local coupons found for this recipe's ingredients.