Pasta con Calabacín y Pimientos

Pasta con Calabacín y Pimientos is a vibrant and flavorful vegan Spanish pasta dish that celebrates the freshness of zucchini and bell peppers. This simple yet satisfying meal is perfect for a quick weeknight dinner or a leisurely lunch.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Zucchini - 1 medium (about 200 grams), sliced
• Red bell pepper - 1 medium (about 150 grams), sliced
• Yellow bell pepper - 1 medium (about 150 grams), sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Red chili flakes - 1/4 teaspoon (optional)
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the sliced zucchini and bell peppers to the skillet. Season with salt, black pepper, and red chili flakes (if using). Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
4. Add the cooked pasta to the skillet with the vegetables. Toss everything together, adding a splash of reserved pasta water if needed to help combine.
5. Remove from heat and stir in the fresh parsley and lemon juice. Toss again to ensure everything is well mixed.
6. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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