Light and Flavorful Veggie Aglio Olio Spaghetti
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Ingredients
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.
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.
