Ingredients
Scale
Gathering these ingredients is like collecting treasures from a European marketplace—a delightful blend of simplicity and flavor that pays tribute to my culinary adventures.
- 8 ounces whole grain pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, thinly sliced
- 1 red bell pepper, diced
- 1 cup baby spinach
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese (optional, can be substituted with nutritional yeast for a vegan option)
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the whole grain pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, reminiscing about the aroma of garlic wafting through Nonna Rosa’s kitchen.
- Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender yet vibrant, reminiscent of the lively colors of a bustling Italian marketplace.
- Stir in the baby spinach and dried oregano. Season with salt and pepper to taste, allowing the spinach to wilt and the flavors to meld beautifully.
- Add the cooked pasta to the skillet, tossing gently to combine all the ingredients. If desired, sprinkle freshly grated Parmesan cheese over the pasta, evoking memories of my grandmother’s generous hands at the dinner table.
- Remove from heat and garnish with fresh basil leaves before serving. This final touch brings a hint of the Mediterranean breeze to your plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
