Description
A quick and flavorful pasta dish featuring a rich tomato sauce simmered with fresh vegetables. Ideal for a wholesome weeknight meal, this recipe balances tender pasta with a vibrant mix of bell pepper, zucchini, and cherry tomatoes, finished with a sprinkle of Parmesan cheese.
Ingredients
Scale
Primary Ingredients
- 8 oz pasta
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- 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 thoroughly and set aside to keep warm.
- Sauté Onion: Heat olive oil in a large pan over medium heat. Add diced onion and cook for about 5 minutes or until translucent, stirring occasionally to prevent burning.
- Add Vegetables: Stir in minced garlic, chopped bell pepper, and sliced zucchini into the pan. Cook for an additional 5 to 7 minutes until the vegetables begin to soften and release their flavors.
- Simmer Tomato Sauce: Add the halved cherry tomatoes, crushed tomatoes, and dried oregano to the pan. Reduce heat to low and simmer gently for 5 to 10 minutes, allowing the sauce to thicken and the flavors to combine. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta directly into the pan with the sauce and vegetables. Toss everything together to coat the pasta evenly and heat through for 1 to 2 minutes.
- Serve: Spoon the pasta onto serving plates and garnish with grated Parmesan cheese while still hot for added flavor and richness.
Notes
- You can use any type of pasta, such as penne, spaghetti, or fusilli.
- For a vegan version, omit the Parmesan or use a plant-based cheese alternative.
- Feel free to add fresh basil or parsley for extra aroma and freshness.
- To enhance the sauce, a splash of red wine can be added during the simmering step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
