Delicious Vegetable Pasta for Reducing Food Waste
recipe

A quick and tasty recipe that uses up leftover vegetables from your fridge. This vegetable pasta is a great way to minimize food waste!
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 300 g pasta (e.g., spaghetti or penne)
- 2 tbsp olive oil
- 1 onion, chopped
- 2-3 garlic cloves, crushed
- 1 bell pepper, diced
- 1 zucchini, sliced
- 200 g cherry tomatoes, halved
- 100 g spinach
- Salt and pepper to taste
- 50 g grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)

Instructions:

1. Cook the pasta in salted water according to package instructions. Drain and reserve a little cooking water.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté for about 2-3 minutes.
3. Add the bell pepper and zucchini, and cook for another 5-7 minutes until the vegetables are tender.
4. Stir in the halved cherry tomatoes and spinach, and cook until the spinach has wilted.
5. Mix the cooked pasta with the vegetables. Add reserved cooking water as needed to make the mixture more saucy. Season with salt and pepper.
6. Serve the portions topped with Parmesan cheese and fresh basil.
Nutritional Information (per serving, estimated):
Calories: 320 kcal
Protein: 12 g
Carbohydrates: 52 g
Fat: 10 g
Fiber: 5 g
Enjoy responsibly and deliciously!

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