Spaghetti with Zucchini, Eggplant and Bell Pepper

This spaghetti with zucchini, eggplant and bell pepper is a simple and flavorful vegetable pasta made with fresh vegetables, garlic, tomatoes, oregano and Parmesan. It is an easy choice for a light lunch or dinner when you want a quick homemade pasta dish packed with vegetables.

The zucchini, eggplant and bell pepper are cooked with onion and garlic until tender, then combined with tomatoes, herbs and spaghetti. A little reserved pasta water helps bring everything together into a flavorful sauce, while freshly grated Parmesan adds a delicious finishing touch.

This easy vegetable spaghetti is a great way to enjoy a satisfying meat-free meal with simple ingredients and plenty of Mediterranean flavor.

Directions

Step 1

Cook the spaghetti according to the package instructions. Reserve 60 ml of the pasta water before draining.

Step 2

Heat the olive oil in a pan. Add the onion, garlic, zucchini, eggplant, bell pepper and reserved pasta water. Cook for a few minutes until the vegetables soften.

Step 3

Add the tomato, oregano, parsley and cooked spaghetti. Season with salt and black pepper to taste.

Step 4

Toss everything together until well combined.

Step 5

Serve the spaghetti topped with grated Parmesan.