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Indulge in a vibrant, wholesome pasta dish bursting with fresh garden flavors. This delightful recipe features al dente whole wheat pasta tossed with sautéed seasonal vegetables, fragrant herbs, and a light lemon garlic sauce. Perfect for a quick weeknight dinner or an impressive meal for guests, it's nutritious, satisfying, and celebrates the best of nature’s bounty.
ingredients
- 12 oz whole wheat pasta
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 cup baby spinach
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
steps
- 1.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add chopped red onion and sauté until translucent, about 3 minutes.
- 3.
Stir in minced garlic and cook for an additional minute, being careful not to burn.
- 4.
Add diced zucchini and bell pepper to the skillet, cooking for 5-7 minutes until tender.
- 5.
Toss in halved cherry tomatoes and baby spinach, cooking until spinach wilts.
- 6.
Squeeze lemon juice over the vegetable mixture, then add dried oregano, salt, and pepper. Stir to combine.
- 7.
Add the cooked pasta to the skillet, tossing everything together until evenly coated.
- 8.
Serve warm, garnished with fresh basil leaves for an extra burst of flavor.
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