Spaghetti with Fresh Vegetables
Elevate your pasta nights with this vibrant Spaghetti with Fresh Vegetables recipe! Packed with colorful, garden-fresh ingredients like zucchini, cherry tomatoes, red bell pepper, and baby spinach, this dish is a celebration of wholesome flavors and textures. The spaghetti is tossed in garlic-infused olive oil and finished with freshly grated Parmesan cheese and aromatic basil leaves for a burst of savory goodness. Ready in just 35 minutes, this one-pan wonder is perfect for busy weeknights or casual gatherings. Light yet satisfying, it makes for a wholesome vegetarian option that pairs beautifully with a crisp green salad or a glass of white wine. Whether you're craving a healthy twist on classic pasta or simply looking to enjoy seasonal produce, this spaghetti recipe delivers comfort and freshness in every bite!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 3 units garlic cloves
- 1 unit red bell pepper
- 1 unit zucchini
- 200 grams cherry tomatoes
- 100 grams baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams Parmesan cheese
- 20 grams fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
While the spaghetti cooks, heat olive oil in a large skillet over medium heat.
Peel and thinly slice the garlic cloves. Add them to the skillet and sauté for about 1 minute until fragrant and lightly golden.
Seed and thinly slice the red bell pepper, and dice the zucchini into small pieces. Add these vegetables to the skillet and sauté for 5-7 minutes, or until they start to soften.
Halve the cherry tomatoes and add them to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.
Add the baby spinach to the skillet and stir gently until wilted.
Season the vegetable mixture with salt and black pepper, stirring to combine.
Add the cooked spaghetti to the skillet with the vegetables. Pour in some reserved pasta water, a little at a time, to help combine the mixture and create a light sauce.
Toss the spaghetti and vegetables together until well coated. Adjust seasoning if necessary.
Grate Parmesan cheese and sprinkle over the spaghetti before serving.
Garnish with fresh basil leaves and serve immediately. Enjoy your refreshing spaghetti with vegetables!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4643 mg | 202% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 26.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1461 mg | 31% | |
*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.
