Vegetarian Spaghetti
Bursting with vibrant flavors and wholesome ingredients, this Vegetarian Spaghetti recipe is a perfect weeknight dinner that’s as satisfying as it is nutritious. Featuring a medley of sautéed bell peppers, zucchini, and carrots simmered in a zesty tomato-based sauce infused with Italian herbs and fresh basil, this dish transforms everyday pantry staples into a comforting, plant-based masterpiece. Tossed with al dente spaghetti and finished with optional Parmesan for a touch of creamy indulgence, this quick and easy recipe is ready in just 40 minutes and serves four. Perfect for vegetarian diets and packed with fresh vegetables, this pasta dish is a delightful way to enjoy classic Italian flavors in a lighter, meat-free form.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 400 grams Spaghetti
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 2 medium, diced (any color) Bell peppers
- 1 medium, diced Zucchini
- 1 medium, grated Carrot
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 1 teaspoon (optional) Sugar
- 2 tablespoons, chopped (plus extra for garnish) Fresh basil
- 50 grams, grated (optional, for garnish) Parmesan cheese
- 3 liters Water
- 1 tablespoon Salt for pasta water
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
Add the spaghetti to the boiling water and cook according to the package instructions, usually about 8-10 minutes, or until al dente.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 2-3 minutes or until soft and translucent.
Stir in the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Add the diced bell peppers, zucchini, and grated carrot to the skillet. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables are tender.
Pour in the canned diced tomatoes and stir in the tomato paste. Mix well to combine.
Sprinkle in the Italian seasoning, salt, black pepper, and sugar (if using). Stir thoroughly and let the sauce simmer over medium-low heat for about 10 minutes, allowing the flavors to meld together.
Add the chopped fresh basil to the sauce and stir to incorporate. Taste and adjust seasoning as needed.
Once the spaghetti is cooked, drain it well but reserve about 1/4 cup of the pasta cooking water.
Add the cooked spaghetti to the skillet with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Toss the spaghetti in the sauce until evenly coated and heated through, about 1-2 minutes.
Serve the vegetarian spaghetti hot, garnished with additional fresh basil and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 52 mg | 18% | |
| Sodium | 8806 mg | 383% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 44.2 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1085 mg | 83% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2640 mg | 56% | |
*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.
