Spaghetti with Tomato Sauce and Vegetables
Elevate your dinner game with this vibrant and wholesome Spaghetti with Tomato Sauce and Vegetables recipe, a perfect blend of hearty pasta and nutrient-packed ingredients. Featuring al dente spaghetti swirled in a rich, savory tomato sauce bursting with the natural sweetness of sautéed onions, garlic, and a colorful medley of red bell peppers, zucchini, and mushrooms, this dish is as delicious as it is nutritious. The flavors are enhanced with classic Italian herbs like oregano and basil, while a touch of sugar balances the tanginess of the crushed tomatoes. Topped off with a sprinkling of freshly grated Parmesan cheese and garnished with aromatic basil leaves, this easy-to-make recipe is a weeknight winner that comes together in just 45 minutes. Perfect for vegetarians or anyone seeking a lighter but satisfying pasta dish, this meal is sure to become a family favorite!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, sliced zucchini
- 200 grams, sliced mushrooms
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams, grated parmesan cheese
- 10 garnish fresh basil leaves
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil.
Add the spaghetti to the boiling water and cook according to package instructions until al dente.
Meanwhile, heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until transparent, about 4 minutes.
Add the minced garlic and cook for another 30 seconds, stirring continuously to avoid burning.
Add the diced red bell pepper, zucchini slices, and sliced mushrooms to the skillet.
Sauté the vegetables for about 6-8 minutes until they are tender but still crisp.
Stir in the canned crushed tomatoes, oregano, basil, sugar, salt, and black pepper.
Bring the sauce to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.
Once the spaghetti is cooked, drain it and add to the skillet with the tomato-vegetable sauce.
Toss the spaghetti to coat evenly with the sauce, ensuring all the pasta is well covered.
Serve the spaghetti hot, garnished with grated parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5856 mg | 255% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 71.0 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4774 mg | 102% | |
*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.
