Garden Spaghetti
Bright, fresh, and irresistibly flavorful, Garden Spaghetti is a vibrant medley of nutritious vegetables and perfectly cooked pasta, making it the ultimate easy weeknight dinner. This wholesome recipe brings together al dente spaghetti with a colorful array of sautéed cherry tomatoes, zucchini, yellow bell peppers, mushrooms, and spinach, all infused with the aromatic blend of garlic, olive oil, and Italian herbs. The finishing touches of optional grated Parmesan cheese and fresh basil leave a delightful burst of flavor in every bite. Quick to prepare in just 35 minutes, this vegetarian pasta dish is as healthy as it is satisfying, perfect for those seeking a light yet fulfilling meal. Whether you're looking for a versatile main course or a side, Garden Spaghetti is a must-try for lovers of garden-fresh recipes!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium yellow bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups spinach, fresh
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper flakes
- 0.25 cup parmesan cheese, grated (optional)
- 0.25 cup basil leaves, fresh, for garnish
Instructions
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 9–11 minutes. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add cherry tomatoes, zucchini, yellow bell pepper, and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables start to soften, about 5–7 minutes.
Season the vegetables with salt, black pepper, dried oregano, and crushed red pepper flakes. Stir to combine.
Add fresh spinach to the skillet and cook until wilted, about 1–2 minutes.
Add the cooked spaghetti to the skillet, tossing to combine with the vegetables. If the mixture seems too dry, gradually add reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Taste and adjust seasoning if necessary.
Plate the Garden Spaghetti and sprinkle with grated parmesan cheese if desired. Garnish with fresh basil leaves.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 26.2 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1150 mg | 88% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4380 mg | 93% | |
*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.
