Garden Vegetable Spaghetti
Brighten up your weeknight dinner table with this vibrant and wholesome Garden Vegetable Spaghetti! Bursting with the natural flavors of sautéed zucchini, sweet cherry tomatoes, and tender baby spinach, this pasta recipe is a celebration of fresh, garden-fresh produce. Infused with aromatic garlic, Italian seasoning, and a hint of spice from optional red pepper flakes, every bite is packed with comfort and zest. A quick simmer in vegetable broth ties the dish together, while the option to garnish with Parmesan cheese and fresh basil elevates it to restaurant-quality. Ready in just 35 minutes, this easy and nutritious pasta is perfect for busy evenings or a light yet satisfying vegetarian meal.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 cups baby spinach
- 1 medium red bell pepper
- 1 large carrot
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried Italian seasoning
- 0.25 tsp crushed red pepper flakes (optional)
- 0.5 cup vegetable broth
- 0.5 cup Parmesan cheese (optional, for serving)
- 0.25 cup fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the spaghetti, and set aside.
While the spaghetti cooks, prepare the vegetables. Finely dice the onion and mince the garlic. Slice the zucchini into thin half-moons, quarter the cherry tomatoes, dice the red bell pepper, and grate the carrot.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Add the zucchini, red bell pepper, carrot, and cherry tomatoes to the skillet. Season with salt, black pepper, and Italian seasoning. If desired, add crushed red pepper flakes for a hint of spice.
Cook the vegetables, stirring occasionally, until they are tender but still vibrant, about 5-7 minutes.
Pour in the vegetable broth and bring to a simmer. Reduce the heat to low and stir in the baby spinach, allowing it to wilt, about 1-2 minutes.
Add the cooked spaghetti to the skillet, tossing well to combine with the vegetables. If the mixture seems dry, add a splash of the reserved pasta water until the desired consistency is reached.
Taste and adjust the seasoning as needed. Remove from heat.
Serve the Garden Vegetable Spaghetti immediately. If desired, top with freshly grated Parmesan cheese and garnish with fresh basil leaves.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 6456 mg | 281% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 37.7 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1590 mg | 122% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2220 mg | 47% | |
*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.
