Bounce House Pasta with Rainbow Veggies
A playful pasta dish featuring vibrant roasted vegetables that bounce with color, perfect for turning dinner into a joyful family affair. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, olive oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium zucchini
- 1 medium yellow bell pepper
- 1/2 cup cherry tomatoes
- 3 cloves garlic
- 1/4 tsp red pepper flakes
- 1/2 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pasta water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium zucchini (diced into 1/2-inch cubes), 1 medium yellow bell pepper (diced into 1/2-inch cubes), and 1/2 cup cherry tomatoes (halved), sautéing for 4-5 minutes until tender-crisp and tomatoes begin to burst.
- Step 3: Add 3 garlic cloves (minced) and 1/4 tsp red pepper flakes to the skillet, stirring for 30 seconds until fragrant but not browned.
- Step 4: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water and 1/2 cup grated Parmesan cheese, tossing vigorously for 1 minute until the cheese melts and coats every strand. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste.
