Spaghetti with Tomato Chilli Mushroom Zucchini Garlic
Elevate your weeknight dinner with this vibrant and flavorful Spaghetti with Tomato Chilli Mushroom Zucchini Garlic! This wholesome pasta dish combines tender spaghetti with a medley of sautéed vegetables, including juicy cherry tomatoes, earthy mushrooms, and crisp zucchini. Infused with the bold flavors of garlic, a hint of chili flakes, and fresh basil, this recipe delivers a perfect balance of heat and freshness. The light tomato-based sauce clings effortlessly to the al dente pasta, with a sprinkle of parmesan cheese adding a rich, savory finish. Quick to prepare in just 30 minutes, this vegetarian pasta is a satisfying, crowd-pleasing meal that’s ideal for busy weeknights or cozy dinners. Perfectly customizable for extra spice or your favorite vegetables, it’s a must-try for pasta lovers seeking a healthful twist!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 300 grams cherry tomatoes
- 1 teaspoon chilli flakes
- 200 grams button mushrooms
- 1 medium-sized zucchini
- 4 units garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 leaves fresh basil leaves
- 50 grams grated parmesan cheese
- 4 liters water
Instructions
Bring a large pot of water to a boil. Add 1 teaspoon of salt and cook the spaghetti according to the package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water before draining.
While the pasta cooks, prepare the vegetables. Slice the mushrooms and zucchini into thin, bite-sized pieces. Mince the garlic cloves.
Heat a large skillet over medium heat and add 3 tablespoons of olive oil.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they have softened and released their moisture.
Stir in the zucchini and cook for another 2-3 minutes until tender but still slightly crisp.
Add the cherry tomatoes (halved if desired) and 1 teaspoon of chilli flakes to the skillet. Cook for 3-4 minutes, gently pressing the tomatoes with a spoon to release their juices and create a light sauce.
Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper to taste. Mix well.
Drain the spaghetti and transfer it to the skillet with the sauce. Toss to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.
Tear the fresh basil leaves into smaller pieces and stir them into the pasta.
Serve the spaghetti hot, garnished with grated parmesan cheese. Add extra chilli flakes if desired for more heat.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5238 mg | 228% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 29.4 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 948 mg | 73% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2085 mg | 44% | |
*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.
