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In a world where convenience often trumps nutrition, the Fresh Tomato Basil Veggie Pasta Skillet stands out as a beacon of wholesome eating. This recipe is not only easy to make but also packed with flavor and nutrients, making it an ideal choice for busy weeknights or serene weekend dinners. Featuring a colorful array of fresh vegetables, aromatic herbs, and whole wheat pasta, this dish provides a delightful culinary experience that caters to both the palate and the body.

Tomato Basil Veggie Pasta Skillet

Experience the vibrant flavors of the Fresh Tomato Basil Veggie Pasta Skillet, a delightful dish that combines fresh vegetables, aromatic herbs, and whole wheat pasta for a nutritious meal. Perfect for busy nights or relaxed weekends, this recipe showcases the essence of wholesome eating with minimal prep time. Packed with vitamins and fiber, it's not just delicious but also a great way to elevate your healthy eating game. Enjoy a culinary adventure that celebrates freshness and flavor!
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Ingredients
  

8 oz whole wheat pasta (penne or fusilli)

2 tablespoons olive oil

4 cloves garlic, minced

1 medium onion, diced

1 red bell pepper, chopped

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup baby spinach

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust according to your spice preference)

1/4 cup fresh basil, chopped

Salt and pepper to taste

1/2 cup grated Parmesan cheese (optional for a creamy finish)

Extra fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a generous pot, bring salted water to a rolling boil. Add the whole wheat pasta and cook according to the package directions until it reaches an al dente texture. Once cooked, drain the pasta, reserving 1/2 cup of the pasta cooking water for later use, and set the drained pasta aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion to the skillet, sautéing them together until the onion becomes translucent and fragrant, which should take about 2-3 minutes.

      Add Colorful Vegetables: Introduce the chopped red bell pepper and diced zucchini into the skillet. Stir the mixture and cook for an additional 5-7 minutes, or until the vegetables are just tender and vibrant in color.

        Fold in Tomatoes and Spinach: Next, add the halved cherry tomatoes, dried oregano, and red pepper flakes to the skillet. Mix thoroughly, allowing the tomatoes to soften and the baby spinach to wilt, for about 3-4 minutes.

          Combine with Cooked Pasta: Gently fold the reserved cooked pasta into the skillet with the vegetables. If the mixture seems dry, gradually add the reserved pasta water, a little at a time, until you reach your desired creamy consistency. Stir well to combine all ingredients evenly.

            Season and Finish: Stir in the chopped fresh basil and season the dish with salt and pepper to taste. If you prefer a richer flavor, mix in the grated Parmesan cheese while the pasta is still warm, allowing it to melt slightly for added creaminess.

              Serve with Style: Plate the pasta in serving bowls, garnishing each portion with extra fresh basil leaves and additional grated Parmesan cheese if desired. Serve warm, and enjoy the delightful mixture of flavors!

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings