Spaghetti Napoli

Twenty minutes. That’s all that stands between you and a bowl of spaghetti bursting with vegetables.

Onions, garlic, red and green bell peppers, and mushrooms get a fast saute, then canned tomatoes and basil bring everything together into a light, brothy sauce.

No cream, no heavy oil, no meat. Just vegetables doing what they do best when you give them a hot pan and get out of the way.

A sprinkle of Parmesan adds just enough richness to make it feel like a proper dinner.

Kitchen Tips

• Cut the onion into thin wedges instead of chopping. They hold their shape better during the quick cook and add a nice visual contrast to the chopped peppers.
• Don’t overcook the vegetables. They should still have some bite when you toss them with the pasta. Mushy peppers and limp mushrooms are a missed opportunity.
• This works equally well over egg noodles if you want something a little more substantial than spaghetti.