Description
A quick, colorful pasta dish featuring sweet bell peppers, garlic, and herbs. Features tender spaghetti coated in a light, vegetable-forward sauce for a wholesome, 30-minute meal.
Ingredients
2 medium bell peppers (mixed colors), chopped
12 oz spaghetti
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup freshly grated Parmesan cheese (or nutritional yeast for vegan)
1/4 cup fresh basil, chopped
2 tbsp unsalted butter (optional for creaminess)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions; drain, reserving 1 cup pasta water.
Heat olive oil in a large pan over medium heat. Sauté onions until translucent, about 3 minutes.
Add garlic and bell peppers; sauté 8–10 minutes until tender.
If using butter, add and stir until melted.
Toss cooked pasta into the pan, adding reserved pasta water as needed to create a cohesive sauce.
Season with salt, pepper, and Parmesan/nutritional yeast.
Sprinkle with fresh basil before serving.
Notes
Use a variety of bell pepper colors for visual appeal
Omit Parmesan for vegan version
Add a splash of vegetable broth to loosen sauce if needed
Serve immediately for optimal texture