Whole wheat spaghetti: 60g (dry), Broccoli: 50g (1/2 cup, florets), Zucchini: 50g (1/2 cup, diced), Bell pepper (red): 50g (1/2 cup, sliced), Cherry tomatoes: 50g (1/4 cup, halved), Onion: 30g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Fresh basil: 5g (1 tbsp, chopped), Parmesan cheese: 10g (1 tbsp, grated), Red pepper flakes: 1g (1/4 tsp, optional), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 60g whole wheat spaghetti according to package directions. Drain and set aside. 2. Heat 10ml olive oil in a large skillet over medium heat. 3. Add 30g diced onion and cook until translucent, about 3 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 50g broccoli florets and cook for 2 minutes. 6. Add 50g diced zucchini and 50g sliced bell pepper. Cook for another 3 minutes. 7. Add 50g halved cherry tomatoes, 1g salt, and 1g black pepper. Cook for 1 minute. 8. Add the cooked pasta to the skillet and toss to combine. 9. Remove from heat and add 5ml lemon juice, 5g chopped basil, and 1g red pepper flakes (if using). 10. Serve topped with 10g grated Parmesan cheese.
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