Light and Flavorful Veggie Aglio Olio Spaghetti

This vegetarian spaghetti is a vibrant and light dish perfect for a satisfying meal without being too heavy. The combination of zucchini, mushrooms, corn, and bell peppers with the Aglio Olio sauce creates a colorful and flavorful pasta experience.

Ingredients:

• 200g spaghetti
• 2 tablespoons olive oil
• 3 cloves of garlic, minced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1/2 cup corn kernels
• 1 bell pepper, diced
• 1/4 cup San Marzano tomatoes, crushed
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• Grated Parmesan cheese for garnish

Instructions:

1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add diced zucchini, sliced mushrooms, corn kernels, and diced bell pepper to the pan. Cook until the veggies are tender-crisp.
4. Add crushed San Marzano tomatoes to the pan and stir to combine with the veggies.
5. Toss in the cooked spaghetti and mix well with the veggies and sauce.
6. Season with red pepper flakes, salt, and black pepper. Adjust the seasoning according to your taste.
7. Add fresh basil and parsley to the spaghetti mixture and stir to combine.
8. Serve the veggie Aglio Olio spaghetti hot, garnished with grated Parmesan cheese on top.

Enjoy your light and flavorful veggie Aglio Olio spaghetti with a hint of cheese and herbs for that extra burst of flavor! Feel free to adjust the ingredients and seasonings to your liking. Bon appétit!