Noodles Italiano
Transport your taste buds to the heart of Italy with this vibrant and wholesome 'Noodles Italiano' recipe. Featuring tender spaghetti noodles tossed in a rich, flavorful tomato-vegetable sauce, this dish is a celebration of simple, fresh ingredients. Sautéed garlic, onion, and a medley of red bell pepper, zucchini, and cherry tomatoes create a deliciously hearty base, while classic Italian herbs like oregano and basil infuse the dish with aromatic charm. Simmered to perfection and finished with optional Parmesan cheese and fresh parsley, this quick and easy pasta recipe is perfect for weeknight dinners or a cozy meal to share. Ready in just 40 minutes and packed with colorful veggies, 'Noodles Italiano' is a must-try for pasta lovers and healthy comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 12 oz spaghetti noodles
- 2 tbsp olive oil
- 3 units garlic cloves, minced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced into half moons
- 1.5 cups cherry tomatoes, halved
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese (optional)
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and diced onion, cooking for 2-3 minutes until fragrant and translucent.
Stir in the diced red bell pepper and sliced zucchini. Cook for another 5 minutes until the vegetables are slightly softened.
Add the halved cherry tomatoes to the skillet and cook for 3 minutes, stirring occasionally.
Pour in the canned crushed tomatoes and stir to combine. Season the sauce with dried oregano, dried basil, red pepper flakes, salt, and black pepper.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally to marry the flavors together.
Add the cooked spaghetti noodles to the sauce, tossing to coat the noodles evenly with the tomato-vegetable mixture.
Serve the noodles hot, garnished with grated Parmesan cheese (if using) and fresh parsley.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 4135 mg | 180% | |
| Total Carbohydrate | 354.6 g | 129% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 71.2 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1216 mg | 94% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4755 mg | 101% | |
*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.
