Garlic Spaghetti with Pan Fried Vegetables
Elevate your pasta night with this vibrant and flavorful Garlic Spaghetti with Pan-Fried Vegetables. Brimming with healthy and colorful ingredients like zucchini, cherry tomatoes, red bell pepper, and fresh spinach, this dish offers a perfect balance of lightness and richness. Sauteed garlic and a hint of red chili flakes bring a warm, aromatic base, while a drizzle of lemon juice adds a zingy brightness to the dish. The al dente spaghetti is tossed in a simple olive oil sauce, giving it a luxurious, silky texture. Ready in just 30 minutes, this vegetarian crowd-pleaser can be finished with a sprinkle of Parmesan for added indulgence. A perfect weeknight dinner that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 300 grams Spaghetti
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 0.5 teaspoons Red chili flakes
- 1 medium Zucchini, sliced into half moons
- 200 grams Cherry tomatoes, halved
- 1 medium Red bell pepper, thinly sliced
- 100 grams Spinach leaves
- 1 to taste Salt
- 1 to taste Black pepper
- 50 grams Grated Parmesan cheese (optional)
- 1 tablespoon Lemon juice
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, then drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Add the red chili flakes and cook for another 30 seconds.
Add the sliced zucchini, cherry tomatoes, and red bell pepper to the skillet. Season with a pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the spinach leaves to the skillet and stir until wilted, about 1-2 minutes.
Reduce the heat to low and carefully add the cooked spaghetti to the skillet. Toss to combine with the vegetables.
Drizzle the remaining 1 tablespoon of olive oil and the reserved pasta water into the skillet. Stir well to create a light sauce that coats the pasta.
Add the lemon juice and adjust seasoning with additional salt and pepper if needed.
Remove the skillet from heat and serve the garlic spaghetti warm. Top with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 19.7 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2142 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.
