Colorful Garden Spaghetti
Dive into a vibrant bowl of Rainbow Spaghetti, bursting with fresh vegetables and flavorful sauce. This dish harmonizes al dente pasta with a medley of colorful veggies like bell peppers, cherry tomatoes, and spinach, all enveloped in a zesty homemade sauce. It’s not just a meal; it’s a feast for the eyes and palate, perfect for family dinners and special occasions.
ingredients
- 12 oz spaghetti
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup marinara sauce
- ½ cup grated Parmesan cheese
- Fresh basil leaves for garnish
steps
- 1.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- 3.
Add diced red and yellow bell peppers to the skillet, cooking for 3-4 minutes until softened.
- 4.
Stir in the cherry tomatoes and baby spinach, cooking until the spinach wilts.
- 5.
Season the vegetable mixture with oregano, salt, and pepper; mix well.
- 6.
Pour in the marinara sauce and simmer for 5 minutes, allowing the flavors to meld.
- 7.
Toss the cooked spaghetti into the skillet, mixing well to coat the pasta with sauce and veggies.
- 8.
Serve hot, topped with grated Parmesan cheese and fresh basil leaves.
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