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dinner tomato basil pasta

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Estimated preparation time: 45 minutes
Kitchen tools needed: Large skillet, pot, colander, cutting board, knife.
- 1 pound spaghetti
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup grape tomatoes, halved
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 red bell pepper, sliced
- 1/2 cup fresh basil, chopped
- Salt and black pepper, to taste
- Parmesan cheese, grated (optional)

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.

2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

3. Add halved grape tomatoes, sliced zucchini, yellow squash, and red bell pepper to the skillet. Season with salt and black pepper. Cook for about 5 minutes or until the vegetables are tender.

4. Drain the cooked spaghetti in a colander and add it to the skillet with the vegetables. Add chopped basil and toss everything together.

5. Serve the vegetarian summer spaghetti hot with grated Parmesan cheese on top, if desired.

Enjoy the delicious flavors of summer in this simple vegetarian dish!

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