Pasta with Red Bell Pepper Mushroom and Zucchini
Bursting with vibrant flavors and wholesome goodness, this Pasta with Red Bell Pepper, Mushroom, and Zucchini is a simple yet satisfying dish that's perfect for weeknight dinners or casual entertaining. Featuring al dente pasta tossed with sautéed red bell peppers, tender zucchini, and earthy mushrooms, this recipe celebrates fresh, seasonal vegetables. A hint of garlic and optional red chili flakes add a subtle kick, while a touch of reserved pasta water creates a silky, cohesive sauce. Garnish with grated Parmesan and fresh basil for a delightful finishing touch, and you'll have a crowd-pleasing vegetarian meal ready in just 40 minutes. Perfect for healthy, family-friendly dining, this recipe offers a delicious way to elevate your pasta night!
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Recipe Information
Ingredients
- 400 grams Pasta (spaghetti, penne, or your choice)
- 2 medium Red bell pepper
- 2 medium Zucchini
- 200 grams Mushrooms (button or cremini)
- 4 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 50 grams Parmesan cheese (optional, for serving)
- 4 leaves Fresh basil leaves (optional, for garnish)
- 4 liters Water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt.
Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
Meanwhile, prepare the vegetables. Slice the red bell peppers into thin strips, cut the zucchini into half-moons, and slice the mushrooms. Mince the garlic cloves.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the red bell peppers and zucchini to the skillet. Cook for another 7-8 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Season the vegetables with 0.5 teaspoon of black pepper and 0.25 teaspoon of red chili flakes, if using. Adjust salt as needed.
Add the cooked pasta to the skillet and toss to combine with the vegetables.
If the mixture looks dry, add a splash of the reserved pasta water a little at a time until the desired consistency is achieved.
Serve the pasta warm, topped with freshly grated Parmesan cheese and basil leaves if desired.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6994 mg | 304% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 42.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 930 mg | 72% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2267 mg | 48% | |
*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.
