Zesty Green Pepper and Onion Pasta Primavera

1.Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the sliced green bell pepper and onion, and sauté for about 5 minutes until they begin to soften.

3.Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

4.Stir in the zucchini, cherry tomatoes, and broccoli florets. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.

5.Season the vegetable mixture with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Mix well to combine.

6.Add the cooked pasta to the skillet with the vegetables. Toss everything together, adding reserved pasta water a little at a time until the desired consistency is reached.

7.Remove from heat and sprinkle with grated Parmesan cheese. Toss again to combine and melt the cheese slightly.

8.Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.