Mushroom and Vegetable Spaghetti

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz spaghetti and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain.

Step 2

While the pasta cooks, heat 2 tbsp of the olive oil in a large skillet over medium-high. Add the 8 oz sliced mushrooms and cook until browned and tender, about 6-8 minutes.

Step 3

Add the remaining 1 tbsp olive oil, 1 sliced green bell pepper, 1 sliced red bell pepper, and 2 minced garlic cloves. Cook until the peppers are softened, about 4-5 minutes.

Step 4

Add the cooked spaghetti to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together over medium heat for 1-2 minutes, until the sauce coats the pasta.

Step 5

Remove from heat. Stir in the juice of 1 lemon and 1/4 cup chopped parsley. Season with salt and pepper to taste. Serve immediately with extra lemon wedges if desired.

Step 6

For extra flavor, add a pinch of red pepper flakes or grated Parmesan cheese before serving, if you have them.