Heart-Healthy Spaghetti with Fresh Vegetables
Savor the wholesome goodness of our Heart-Healthy Spaghetti with Fresh Vegetables, a vibrant twist on a classic pasta dish that’s perfect for a balanced meal. Featuring tender whole wheat spaghetti, a medley of colorful veggies like zucchini, cherry tomatoes, and red bell pepper, and a light, flavorful sauce made with low-sodium vegetable broth, olive oil, and fresh basil, this recipe prioritizes flavor without compromising on nutrition. Packed with fiber, antioxidants, and heart-friendly ingredients like garlic and olive oil, this quick and easy 35-minute dish is an ideal choice for busy weeknights. Serve this veggie-loaded pasta with a touch of lemon juice and a sprinkle of red pepper flakes for a zesty finish, and feel good about every bite!
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Recipe Information
Ingredients
- 12 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 2 cups baby spinach
- 1 medium red bell pepper, thinly sliced
- 0.5 cup low-sodium vegetable broth
- 0.25 cup fresh basil, chopped
- 2 tablespoons lemon juice
- 0.25 teaspoons red pepper flakes
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt (optional, use sparingly)
Instructions
Bring a large pot of water to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes, zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the baby spinach and cook for an additional 2 minutes until wilted.
Pour in the low-sodium vegetable broth and stir well. Allow the mixture to simmer for 2-3 minutes to combine the flavors.
Add the cooked spaghetti to the skillet and toss to combine with the vegetables and broth.
Stir in the fresh basil, lemon juice, and red pepper flakes. Season with black pepper and a pinch of salt if desired.
Serve immediately in bowls. Optionally garnish with additional fresh basil or a sprinkle of nutritional yeast for extra flavor.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 26.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2913 mg | 62% | |
*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.
