Dairy-Free Spaghetti with Fresh Vegetables
Dive into the vibrant flavors of this Dairy-Free Spaghetti with Fresh Vegetables, a wholesome and colorful meal that's perfect for busy weeknights or light, satisfying dinners. This recipe combines tender al dente spaghetti with a medley of sautéed red bell peppers, zucchini, broccoli, and juicy cherry tomatoes, all infused with the zesty tang of fresh lemon juice and the warmth of garlic. A splash of low-sodium vegetable broth ties the dish together, while red chili flakes add an optional kick for spice enthusiasts. Topped with fresh basil and a drizzle of olive oil, this plant-based pasta dish is not only dairy-free but also quick to prepare, taking just 35 minutes from start to finish. Whether you're catering to your dietary needs or simply craving a flavorful, veggie-packed meal, this recipe promises to impress. Perfect for those looking to enjoy a healthy and delicious pasta dish without compromise!
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Recipe Information
Ingredients
- 12 oz Spaghetti (dried, check label for dairy-free)
- 3 tbsp Olive oil
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, chopped
- 1.5 cups Cherry tomatoes, halved
- 1 cup Broccoli florets
- 3 cloves Garlic cloves, minced
- 0.5 cup Vegetable broth (low sodium)
- 2 tbsp Lemon juice, freshly squeezed
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red chili flakes (optional)
- 2 tbsp Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the spaghetti cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute, stirring frequently to avoid burning.
Add the red bell pepper, zucchini, and broccoli florets to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cherry tomatoes and cook for an additional 3 minutes until they start to release their juices.
Pour in the vegetable broth and lemon juice. Stir well and bring to a simmer. Cook for another 3-4 minutes to allow the flavors to meld.
Add the cooked spaghetti to the skillet and toss with the vegetables. If the mixture seems dry, add the reserved pasta water 1-2 tablespoons at a time until desired consistency is reached.
Season with salt, black pepper, and red chili flakes (if using). Toss to coat evenly.
Drizzle the remaining tablespoon of olive oil over the spaghetti and garnish with fresh basil.
Serve warm and enjoy!
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 288.1 g | 105% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 26.3 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2166 mg | 46% | |
*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.
