Italian Noodle Medley
Indulge in the vibrant flavors of the Mediterranean with this Italian Noodle Medley, a quick and wholesome dish perfect for busy weeknights or casual entertaining. This colorful recipe combines al dente spaghetti with a medley of fresh, sautéed vegetables like cherry tomatoes, zucchini, and bell peppers, all brought to life with fragrant garlic, dried oregano, and a hint of red chili flakes for subtle heat. Tossed in silky olive oil and topped with grated parmesan and aromatic fresh basil, this dish delivers a perfect balance of comforting and light flavors. Ready in just 35 minutes and featuring accessible pantry staples, this vegetarian pasta is as easy to make as it is to love. Ideal as a main course or a side dish, this Italian pasta recipe is a flavorful crowd-pleaser that pairs beautifully with a crisp white wine or a simple salad.
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Recipe Information
Ingredients
- 300 grams spaghetti
- 250 grams cherry tomatoes
- 1 medium zucchini
- 1 medium bell pepper (red or yellow)
- 3 cloves garlic cloves
- 3 tablespoons olive oil
- 10 leaves fresh basil leaves
- 50 grams parmesan cheese (grated)
- 1 teaspoon dried oregano
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 liters water
Instructions
Fill a large pot with 2 liters of water and bring it to a boil. Add 1 teaspoon of salt and cook the spaghetti according to package instructions until al dente, then drain and set aside.
While the pasta cooks, prepare the vegetables: slice the cherry tomatoes in half, dice the zucchini into small cubes, and chop the bell pepper into strips.
Peel and finely mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the zucchini and bell pepper to the skillet and cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the cherry tomatoes, dried oregano, red chili flakes, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the tomatoes to soften and release their juices.
Reduce the heat to low and add the cooked spaghetti to the skillet. Toss everything together to coat the noodles in the vegetable mixture.
Drizzle the remaining 1 tablespoon of olive oil over the noodles and sprinkle grated parmesan cheese on top. Toss gently to combine.
Tear the fresh basil leaves into smaller pieces and scatter them over the dish just before serving.
Serve the Italian Noodle Medley warm with extra parmesan cheese on the side, if desired. Enjoy!
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5068 mg | 220% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 28.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 812 mg | 62% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1542 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
