Vegetable Spaghetti
Bursting with vibrant colors, bold flavors, and wholesome ingredients, this Vegetable Spaghetti recipe is the ultimate quick and healthy dinner option for the whole family! Perfectly al dente spaghetti is tossed in a rich, homemade tomato sauce brimming with sautéed zucchini, bell peppers, carrots, and cherry tomatoes. Seasoned with aromatic oregano, basil, and a touch of optional red chili flakes for a hint of heat, this dish is as comforting as it is nutritious. Ready in just 45 minutes, it’s an ideal go-to for busy weeknights or meatless meals. Garnish with fresh parsley and a sprinkle of parmesan for a finishing touch that will have everyone asking for seconds! A delightful combination of simplicity and flavor, this vegetable-packed pasta is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 medium zucchini, sliced
- 1 medium bell pepper, diced
- 1 medium carrot, julienned
- 200 grams cherry tomatoes, halved
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Stir in the zucchini, bell pepper, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, allowing them to soften slightly.
Pour in the canned crushed tomatoes and stir well to combine. Add the dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning as needed.
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the vegetable sauce. Cook for 2 more minutes to heat through.
Serve the vegetable spaghetti hot, topped with grated parmesan cheese (if desired) and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 37.1 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2982 mg | 63% | |
*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.
