Description
A vibrant and hearty pasta dish featuring a flavorful tomato sauce enriched with sautéed vegetables. Perfect for a quick and wholesome weeknight meal, this recipe combines tender pasta with a savory blend of onion, garlic, bell pepper, zucchini, and cherry tomatoes, finished with aromatic oregano and a sprinkle of Parmesan cheese.
Ingredients
For the Pasta
- 8 oz pasta
For the Sauce and Vegetables
- 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
For Serving
- Grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well and set aside.
- Sauté the Onion: Heat the olive oil in a large pan over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
- Add Garlic and Vegetables: Stir in the minced garlic, chopped bell pepper, and zucchini slices. Continue cooking for another 5 to 7 minutes, until the vegetables begin to soften but still retain some texture.
- Simmer the Tomato Sauce: Add the halved cherry tomatoes, crushed tomatoes, and dried oregano to the pan. Mix well and simmer on low heat for 5 to 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta into the sauce and vegetable mixture. Toss gently to combine and heat through for 1 to 2 minutes.
- Serve: Plate the pasta topped with a generous sprinkle of grated Parmesan cheese and serve immediately while hot.
Notes
- You can substitute regular pasta with whole wheat or gluten-free pasta for dietary preferences.
- For added protein, consider adding cooked chicken or beans.
- Fresh herbs like basil can be added just before serving for a fresh flavor boost.
- Adjust the seasoning according to taste, especially salt and pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
