Description
This pasta dish bursts with garden-fresh tomatoes and tender zucchini, all coated in a fragrant garlic-oregano sauce. Whole wheat spaghetti adds a nutty bite, while fresh basil and a sprinkle of Parmesan bring aromatic flair.
Ingredients
- 200 g whole wheat spaghetti
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 medium onion diced
- 2 medium tomatoes chopped
- 1 medium zucchini sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 10 g fresh basil leaves chopped
- 30 g grated Parmesan cheese optional
Instructions
- Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente then drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic to the skillet and sauté for 2–3 minutes until fragrant and translucent.
- Stir in the chopped tomatoes and sliced zucchini and cook for 5–7 minutes until the vegetables are tender.
- Season the mixture with salt, black pepper, and dried oregano and stir to combine.
- Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the sauce and vegetables.
- Remove the skillet from heat and stir in the chopped fresh basil leaves.
- Divide the pasta among serving plates and sprinkle each with grated Parmesan cheese if desired.
Notes
- Use whole wheat spaghetti for added fiber and nutrients
- Add red pepper flakes for a touch of heat
- Substitute zucchini with yellow squash or eggplant if preferred
- Serve immediately to enjoy the freshest flavors