A light, flavorful pasta dish that comes together in minutes, with fresh vegetables and a hint of spice. Perfect for a simple lunch or a quick weeknight dinner.

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Sometimes the simplest meals are the most satisfying. This spaghetti recipe uses just a few ingredients — onions, red peppers, zucchini, garlic, and a touch of chili — but it tastes great, and – most importantly – it’s so easy to make.

Easy and tasty spaghetti with onions, pepper, and zucchini.

I like making this dish in a cast-iron pan, which gives the vegetables a lovely aroma and caramelization without needing too much oil.

The subtle heat from three pepperoncino peppers infuses the olive oil, then I remove them so the vegetables absorb just the right amount of flavor and spice. I like to finish the plates with a generous sprinkle of Pecorino cheese. This pasta is fresh, easy, and wholesome.

It’s a great example of Cretan simplicity (maybe with an Italian touch, yet we eat a lot of pasta in Crete!): fresh vegetables, quality olive oil, a touch of spice, and minimal fuss.

Contents

How I Make This Pasta

Spaghetti, garlic, pepperoncino… and also extra virgin olive oil.

Sliced zucchini, red onions (you can use regular onions), and peppers.

I start by slicing the zucchini, red peppers, and onions into long strips, so they cook evenly and look gorgeous on the plate mixed with the spaghetti.

In a hot cast-iron pan, I warm olive oil and add three whole pepperoncino peppers along with two crushed garlic cloves.

Make the oil fragrant with garlic and pepperoncino.

Garlic and pepperoncino perfume the oil for about five minutes — this infuses a gentle heat without overpowering the dish. Then I remove the garlic and pepperoncino, and add the vegetables, seasoning them with salt, pepper, and thyme.

While the vegetables cook lightly until just tender, I boil the spaghetti until al dente. The key is to toss the pasta with the vegetables off the heat so the flavors meld without overcooking.

Season with salt, pepper, and fresh thyme.

Let them cook until the onions are transparent.

Finally, I serve it with an extra drizzle of fresh extra virgin olive oil and a lot of grated Pecorino cheese, which adds richness and a salty contrast to the sweet vegetables.

Other Ideas

Especially in summer, I love to add a handful of halved cherry tomatoes for a touch of sweetness.
You can also use chili flakes instead of whole pepperoncino; it’s a different kind of heat, still flavorful but not as intense.
I season according to what cheese I have in the fridge. Sometimes, I swap Pecorino with Parmesan or Kefalotyri for a different flavor profile.
If you’re serving guests and want to give a colorful touch to the dish, finish with fresh basil or parsley for added color and aroma.
This recipe is a variation of my traditional pasta and zucchini, a recipe I learned in Italy and made for years on a weekly basis. One of the things I always do with both recipes is add a few tablespoons of cream cheese when I toss in the spaghetti for a creamy texture that my kids love.

pasta zucchini onions and peppers recipe

Simple Spaghetti with Onions, Red Pepper & Zucchini

Quick, flavorful pasta with sautéed vegetables and a touch of spice.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings to 3 people

Calories 350 kcal

Equipment

1 cast-iron pan (optional)

Ingredients

250 grams spaghetti
1 small zucchini cut into long strips
1 red pepper cut into long strips
1 onion cut into long strips
3 pepperoncino peppers
2 garlic cloves
3 tbsp olive oil extra virgin
½ tsp dried thyme
Salt and pepper to taste
Pecorino cheese for serving

Instructions

Heat a couple of tablespoons of olive oil in a cast-iron pan over medium heat.
Add the garlic (crush it with a knife) and the pepperoncino peppers, and let the oil absorb the flavor for 5 minutes.
Remove them from the oil before they get a lot of color.
Add the zucchini, red pepper, and onion. Season with salt, pepper, and thyme.
Sauté lightly for 5–6 minutes until vegetables are tender but still slightly crisp.
In the meantime, cook the spaghetti in salted boiling water until al dente.
Drain, reserving a little pasta water.
Toss the pasta with the vegetables. Add a splash of pasta water if needed to loosen the mixture.
Serve immediately with grated Pecorino cheese on top.

Nutrition

Calories: 350kcal

Keyword pasta, pepperoncino, peppers, quick meals, zucchini

Tried this recipe?Let us know how it was!

This spaghetti with onions, red pepper, and zucchini proves that simple ingredients can create a delicious meal. With minimal preparation and a few pantry staples, you get a dish that’s colorful and so tasty, perfect for weeknights, easy lunches, or a light dinner that still feels special.

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Spaghetti with Onions, Red Pepper & Zucchini

Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!

>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.

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