By Hayden Foster
Boil a large pot of salted water. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
While the pasta is cooking, slice the yellow bell pepper and zucchini into thin strips. Halve the cherry tomatoes.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the sliced bell pepper and zucchini to the skillet. Cook, stirring occasionally, until they start to soften, about 5 minutes.
Add the cherry tomatoes to the skillet, cooking until they start to burst, about 3-4 minutes.
Add the cooked pasta to the skillet, tossing to combine with the vegetables. Season with salt and black pepper.
Serve in a bowl and top with grated Parmesan cheese and fresh basil leaves.
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This High Carb American Italian Vegetarian recipe is ready in 40 minutes and features spaghetti, olive oil, garlic and other delicious ingredients. Contains 800 calories total.
Boil a large pot of salted water. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
While the pasta is cooking, slice the yellow bell pepper and zucchini into thin strips. Halve the cherry tomatoes.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the sliced bell pepper and zucchini to the skillet. Cook, stirring occasionally, until they start to soften, about 5 minutes.
Add the cherry tomatoes to the skillet, cooking until they start to burst, about 3-4 minutes.
Add the cooked pasta to the skillet, tossing to combine with the vegetables. Season with salt and black pepper.
Serve in a bowl and top with grated Parmesan cheese and fresh basil leaves.
Calories per Serving: 800
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