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Garlic and Oil Pasta with Vegetables Recipe

Italian · Main course · 30 min total

A simple yet flavorful pasta dish where garlic-infused olive oil coats tender vegetables and al dente spaghetti, perfect for a quick weeknight dinner.

Ingredients

• 12 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 medium zucchini, halved lengthwise and sliced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon red pepper flakes
• Salt to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add zucchini, bell pepper, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
4. Add cherry tomatoes and cook until they begin to soften, about 2 minutes.
5. Add drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss to combine, adding more pasta water if needed to loosen the sauce.
6. Remove from heat. Stir in Parmesan cheese and basil. Season with salt to taste. Serve immediately.

Tips

• For extra protein, add cooked shrimp or chicken.
• Use any seasonal vegetables you have on hand.

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