Creamy Spaghetti with Veggies
Indulge in the ultimate comfort food with this Creamy Spaghetti with Veggies—a luscious, one-pan pasta dish that’s as nourishing as it is satisfying. Featuring tender spaghetti tossed in a velvety parmesan cream sauce, this recipe is packed with vibrant, sautéed vegetables like zucchini, bell peppers, broccoli, and fresh spinach, creating the perfect balance of flavor and nutrition. The sauteed garlic and onions add depth, while a touch of red chili flakes elevates the dish with a subtle kick. Quick to prepare in just 30 minutes, this creamy pasta is perfect for busy weeknights or casual entertaining. Garnished with fresh parsley and a sprinkle of extra parmesan, it’s a wholesome, vegetarian-friendly option that you’ll want to make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 medium onion (finely diced)
- 1 medium zucchini (sliced into half-moons)
- 1 medium bell pepper (diced, any color)
- 1 cup broccoli (florets)
- 2 cups spinach leaves (fresh)
- 1 cup heavy cream
- 1 cup parmesan cheese (grated)
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 3 liters water (for boiling pasta)
Instructions
Bring 3 liters of water to a boil in a large pot. Add a pinch of salt and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent.
Add the zucchini, bell pepper, and broccoli to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Lower the heat and add the spinach to the skillet. Stir until the spinach wilts, about 1 minute.
Pour the heavy cream and vegetable broth into the skillet. Stir well to combine, then add grated parmesan cheese. Continue stirring until the cheese melts and the sauce becomes creamy.
Season the sauce with salt, black pepper, and red chili flakes (if using). Adjust seasoning to taste.
Add the cooked spaghetti to the skillet, tossing to coat the pasta thoroughly in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is achieved.
Remove the skillet from heat and garnish with fresh parsley. Serve immediately, with extra parmesan cheese on the side if desired.
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 430 mg | 144% | |
| Sodium | 6707 mg | 292% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 23.3 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2868 mg | 221% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2360 mg | 50% | |
*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.
