Vegetable Pasta with Tomato Sauce
A quick and colorful weeknight pasta loaded with zucchini, bell peppers, and a simple tomato sauce, finished with fresh herbs and cheese.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 15g
Ingredients
- 12 oz pasta
- 2 tbsp olive oil
- 1 medium zucchini
- 1 medium bell pepper
- 24 oz canned crushed tomatoes
- 1 tsp dried oregano
- ½ cup parmesan cheese
- 1 tsp salt
Instructions
- 1
Cook pasta in salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced zucchini and bell pepper, cook until tender, about 5-7 minutes.
- 3
Add crushed tomatoes and oregano to the skillet. Simmer for 5 minutes, stirring occasionally.
- 4
Season sauce with salt to taste. If too thick, add a splash of reserved pasta water.
- 5
Add cooked pasta to the skillet and toss to coat with sauce. Cook for 1-2 minutes, adding pasta water as needed.
- 6
Serve hot, topped with grated parmesan and fresh herbs if desired.
Tools you’ll need
- large pot
- large skillet
- colander
- knife
- cutting board
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