“Mouthwatering Italian Vegetarian Pasta Primavera: A Springtime Delight”

Allergens

Contains gluten and dairy (optional).

Ingredients

• 1. 8 oz spaghetti, broken in half 2. 1 cup cherry tomatoes, halved 3. 1 zucchini, thinly sliced 4. 1 yellow squash, thinly sliced 5. 1 red bell pepper, thinly sliced 6. 1/2 red onion, thinly sliced 7. 3 cloves garlic, minced 8. 1/4 cup fresh basil leaves, chopped 9. 1/4 cup olive oil 10. Salt and pepper, to taste 11. Grated Parmesan cheese, for serving (optional)

Instructions

1. Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.
3. Add the cherry tomatoes, zucchini, yellow squash, red bell pepper, and red onion to the skillet with the remaining olive oil. Season with salt and pepper to taste. Cook for 5 7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. Add the cooked spaghetti to the skillet with the vegetables. Toss gently to combine, then cook for another 1 2 minutes to allow the flavors to meld together.
5. Remove from heat and stir in the chopped basil. Serve immediately, garnished with grated Parmesan cheese if desired.

Chef’s Insight

To really elevate this dish, consider making homemade spaghetti or using high-quality store-bought spaghetti. The difference in taste will be noticeable.

Notes

For an extra touch, consider adding a dash of red pepper flakes for some heat or lemon zest for a burst of citrus flavor.