Spaghetti con Zucchine e Broccoli is a delightful, wholesome dish that brings together the fresh tastes of summer vegetables, making it a light yet satisfying choice for dinner tonight.

1

Bring a large pot of salted water to a boil over high heat.

2

Once boiling, add the spaghetti and cook according to package instructions, usually about 8-10 minutes until al dente.

3

While the spaghetti cooks, prepare the veggies: wash and slice the zucchini into half-moons and chop the broccoli into small florets.

4

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

5

Add the zucchini and broccoli to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

6

Once the spaghetti is done cooking, reserve 1 cup of pasta water and then drain the pasta.

7

Add the drained spaghetti to the skillet with the vegetables, and toss everything together. If it's too dry, add a bit of the reserved pasta water.

8

Season with salt and black pepper to taste, and serve hot, garnished with grated Parmesan cheese.

2

• Add cherry tomatoes for a burst of sweetness and color.
• Top with toasted pine nuts for extra crunch and flavor.
• Incorporate cooked chicken or shrimp for added protein.

• Make sure to cook the spaghetti al dente for the best texture.
• Feel free to swap broccoli for another vegetable like asparagus or green beans.
• For a deeper flavor, consider adding a pinch of red pepper flakes.

• fat: 15 grams
• protein: 15 grams
• calories: 450
• carbohydrates: 65 grams

This dish is packed with essential nutrients from the vegetables while providing a good source of energy from the spaghetti, making it a balanced meal.

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