Spaghetti with Vegetables
Elevate your pasta night with this vibrant and wholesome Spaghetti with Vegetables recipe! Bursting with the natural sweetness of sautéed onions, red bell peppers, and zucchini, paired with juicy cherry tomatoes and tender baby spinach, this dish is a celebration of fresh, colorful ingredients. Flavored with aromatic dried herbs like oregano and basil, and a touch of heat from red chili flakes, every bite embodies the perfect balance of savory and mildly spicy. Ready in just 35 minutes, it’s a quick, vegetarian-friendly dinner that doesn't compromise on flavor. Tossed in olive oil and topped with optional Parmesan and parsley, this versatile pasta is perfect for weeknights or special gatherings. With simple ingredients and vibrant flavors, this spaghetti recipe is a surefire way to liven up your mealtime routine!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 medium, sliced red bell pepper
- 1 medium, diced zucchini
- 200 grams, halved cherry tomatoes
- 100 grams baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red chili flakes
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 50 grams, grated (optional) parmesan cheese
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set the spaghetti aside.
While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the sliced red bell pepper and diced zucchini. Cook for 5-6 minutes until the vegetables are tender but still crisp.
Add the cherry tomatoes, dried oregano, dried basil, red chili flakes, salt, and black pepper. Stir well and cook for an additional 3-4 minutes until the tomatoes start to release their juices.
Reduce the heat to low and add the baby spinach to the skillet. Cook for 1-2 minutes until wilted.
Toss the cooked spaghetti into the skillet with the vegetables. Add the reserved pasta water, one splash at a time, to loosen the sauce if needed. Stir well to combine.
Drizzle the remaining tablespoon of olive oil over the pasta and adjust the seasonings as necessary.
Serve immediately, topped with grated parmesan cheese and freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 236.5 g | 86% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 73.3 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 910 mg | 70% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5266 mg | 112% | |
*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.
