A vibrant and flavorful spaghetti dish featuring a medley of fresh vegetables and a hint of spice.
Boil a large pot of salted water and cook the spaghetti until al dente.
Stir the pasta occasionally to prevent it from sticking together.
Heat the olive oil in a frying pan over medium heat.
Use a non-stick pan to make cleaning easier.
Add the garlic, chili, and spring onions to the pan and sauté until fragrant.
Keep stirring to avoid burning the garlic.
Add the rosemary, zucchini, and mushrooms to the pan and cook until softened.
Cut the vegetables into uniform sizes for even cooking.
Increase the heat and add the tomatoes, cooking until they break down into a sauce.
Crush the tomatoes with a spoon to help them break down faster.
Drain the spaghetti and add it to the pan with the sauce. Toss to combine.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the spaghetti topped with grated Parmesan and freshly ground black pepper.
Serve immediately for the best flavor and texture.
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