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Ingredients
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Pasta
Vegetables
Sauce
Method
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.
