Garden Vegetable Pasta

Steps

How to make it

Prep 10 min · Cook 14 min

1. Dice tomato 1; dice zucchini ½ and bell pepper ¼ into about ½ cm cubes; mince 2 garlic cloves.
2. Bring a pot of salted water to a boil; cook spaghetti 80 g 7–9 minutes per package until al dente, drain, and reserve ½ cup pasta water.
3. Heat a skillet over medium-high heat with 1.5 tbsp olive oil; stir-fry bell pepper and zucchini 2 minutes until edges soften.
4. Add tomato and minced garlic; cook over medium heat 2 minutes until tomato releases juice and softens.
5. Stir in 1 tbsp tomato paste and 3–4 tbsp pasta water; bring to a simmer and reduce over medium heat about 1 minute.
6. Add pasta and toss over high heat 1 minute until coated with sauce.
7. Season with a pinch of salt and black pepper to taste; drizzle the remaining ½ tbsp olive oil before serving if desired.

Tips & storage

Make it easier

• No zucchini? Use broccoli florets instead.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate up to 1 day; reheat with a splash of water.

Substitutions