Spaghetti with Summer Squash and Peppers
Capture the flavors of summer with this vibrant Spaghetti with Summer Squash and Peppers recipe, a perfect weeknight dinner that’s as colorful as it is delicious. Featuring tender spaghetti tossed with sautéed yellow squash, zucchini, red and yellow bell peppers, and fragrant garlic, this dish is elevated with a touch of red pepper flakes for subtle heat and a sprinkle of rich Parmesan cheese for a savory finish. Fresh basil adds a burst of herbaceous brightness, making every bite feel like a celebration of garden-fresh ingredients. Ready in just 35 minutes, this light and flavorful pasta pairs perfectly with a crisp salad or crusty bread, making it an easy yet satisfying meal for any occasion. Ideal for anyone looking for quick vegetarian pasta recipes, this dish brings a taste of summer to your table all year long!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 2 medium yellow summer squash
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 4 large garlic cloves
- 0.5 tsp red pepper flakes
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves
- 1 tsp salt
- 0.5 tsp ground black pepper
Instructions
Bring a large pot of salted water to boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, drain the spaghetti, and set aside.
While the pasta cooks, prepare the vegetables. Slice the yellow summer squash and zucchini into thin rounds. Core the bell peppers and slice them into thin strips. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced summer squash, zucchini, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of olive oil to the cleared space. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, then stir the garlic mixture into the vegetables.
Add the cooked spaghetti to the skillet, tossing it with the vegetables. Pour in half of the reserved pasta water, stirring to coat the spaghetti. If the mixture seems dry, add more pasta water as needed.
Season the dish with salt and ground black pepper to taste. Toss in the grated Parmesan cheese and half of the fresh basil leaves, torn into smaller pieces.
Remove the skillet from heat and divide the spaghetti among four plates or bowls. Garnish each serving with the remaining basil leaves and additional Parmesan cheese, if desired.
Serve immediately and enjoy this vibrant, summery dish!
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4928 mg | 214% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 32.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2262 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.
