Confetti Spaghetti
Brighten up your dinner table with Confetti Spaghetti, a vibrant and flavorful pasta dish bursting with colorful, garden-fresh vegetables! This quick and easy recipe combines al dente spaghetti with sautéed cherry tomatoes, zucchini, yellow bell peppers, spinach, and sweet grated carrots, creating a dish that truly lives up to its name. A touch of garlic, red pepper flakes, and lemon juice adds a zesty, aromatic kick, while parmesan cheese and fresh basil bring a savory, herbaceous finish to this light yet satisfying meal. Perfect for busy weeknights or a casual gathering, this one-pan pasta recipe comes together in just 35 minutes and is sure to delight the entire family. Keywords: Confetti Spaghetti recipe, colorful veggie pasta, quick and easy dinner, healthy spaghetti, vegetarian pasta dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces spaghetti pasta
- 3 tablespoons olive oil
- 1.5 cups cherry tomatoes
- 1 medium, diced zucchini
- 1 medium, diced yellow bell pepper
- 2 medium, grated carrots
- 2 cups fresh spinach
- 3 cloves, minced garlic
- 0.5 teaspoons red pepper flakes
- 0.5 cups, grated parmesan cheese
- 0.25 cups, chopped fresh basil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons lemon juice
- 0.5 cups, reserved from pasta pot water
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti pasta according to the package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
Stir in the cherry tomatoes, zucchini, yellow bell pepper, and grated carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and vibrant.
Add the fresh spinach to the skillet and stir until wilted, about 2 minutes.
Season the vegetables with red pepper flakes, salt, and black pepper, stirring to combine.
Reduce the skillet heat to low. Add the cooked spaghetti to the skillet, tossing with the vegetables to coat.
Slowly pour in the reserved pasta water, a little at a time, to help create a light sauce.
Stir in the grated parmesan cheese, fresh basil, and a drizzle of lemon juice for brightness.
Taste and adjust seasoning as needed, adding more salt or black pepper if desired.
Serve immediately, garnished with additional parmesan cheese and basil if desired. Enjoy your Confetti Spaghetti!
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3526 mg | 153% | |
| Total Carbohydrate | 311.4 g | 113% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 38.4 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2617 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
