Rustic Tomato Basil Vegetable Pasta

+ 4 ounces (115 g) whole wheat spaghetti
+ 2 tbsp olive oil
+ 1/2 medium zucchini, cut into small pieces
+ 1 cup broccolini, halved
+ 1 small red onion, chopped
+ 1/2 cup mushrooms, sliced
+ 1/2 cup baby tomatoes, cut in quarters
+ 1 cup peeled tomatoes
+ 2 garlic cloves, minced
+ 2 tbsp fresh basil, minced
+ sea salt and freshly ground black pepper, to taste
+ 1 tbsp Parmesan cheese, freshly grated

Cook spaghetti in a large pan of boiling salted water, according to packet instructions. Drain.

Meanwhile, heat one tablespoon olive oil in a large skillet over medium-high heat. Add zucchini and broccolini. Cook and stir until tender, then remove from pan.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion and saute for 2-3 minutes. Then add mushrooms, baby tomatoes, cook and stir for another 2-3 minutes. Add peeled tomatoes, garlic, half the basil, and season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.

Add cooked spaghetti, zucchini, and broccolini to the vegetable mixture. Toss to combine and serve garnished with Parmesan cheese and fresh basil. Enjoy!