Italian Noodle Medley

Indulge in the vibrant flavors of the Mediterranean with this Italian Noodle Medley, a quick and wholesome dish perfect for busy weeknights or casual entertaining. This colorful recipe combines al dente spaghetti with a medley of fresh, sautéed vegetables like cherry tomatoes, zucchini, and bell peppers, all brought to life with fragrant garlic, dried oregano, and a hint of red chili flakes for subtle heat. Tossed in silky olive oil and topped with grated parmesan and aromatic fresh basil, this dish delivers a perfect balance of comforting and light flavors. Ready in just 35 minutes and featuring accessible pantry staples, this vegetarian pasta is as easy to make as it is to love. Ideal as a main course or a side dish, this Italian pasta recipe is a flavorful crowd-pleaser that pairs beautifully with a crisp white wine or a simple salad.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams spaghetti
• 250 grams cherry tomatoes
• 1 medium zucchini
• 1 medium bell pepper (red or yellow)
• 3 cloves garlic cloves
• 3 tablespoons olive oil
• 10 leaves fresh basil leaves
• 50 grams parmesan cheese (grated)
• 1 teaspoon dried oregano
• 0.5 teaspoons red chili flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 liters water

Directions

Step 1

Fill a large pot with 2 liters of water and bring it to a boil. Add 1 teaspoon of salt and cook the spaghetti according to package instructions until al dente, then drain and set aside.

Step 2

While the pasta cooks, prepare the vegetables: slice the cherry tomatoes in half, dice the zucchini into small cubes, and chop the bell pepper into strips.

Step 3

Peel and finely mince the garlic cloves.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 5

Add the zucchini and bell pepper to the skillet and cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 6

Stir in the cherry tomatoes, dried oregano, red chili flakes, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the tomatoes to soften and release their juices.

Step 7

Reduce the heat to low and add the cooked spaghetti to the skillet. Toss everything together to coat the noodles in the vegetable mixture.

Step 8

Drizzle the remaining 1 tablespoon of olive oil over the noodles and sprinkle grated parmesan cheese on top. Toss gently to combine.

Step 9

Tear the fresh basil leaves into smaller pieces and scatter them over the dish just before serving.

Step 10

Serve the Italian Noodle Medley warm with extra parmesan cheese on the side, if desired. Enjoy!

Nutrition Facts

Serving size	3008.9 grams (3008.9g)

Amount per serving	% Daily Value*
Calories	1235

Total Fat 60.40g	77%
Saturated Fat 16.40g	82%
Polyunsaturated Fat 4.10g
Cholesterol 40mg	13%
Sodium 5068mg	220%
Total Carbohydrate 130.80g	48%
Dietary Fiber 13.70g	49%
Total Sugars 28.00g
Protein 42.70g	85%

Vitamin D 0IU	0%
Calcium 812mg	62%
Iron 8mg	46%
Potassium 1542mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 13.8%

Carbs: 42.3%