Vegetarian Spaghetti with Chicken and Vegetables
Delight in the flavors of this Vegetarian Spaghetti with Chicken and Vegetables—an easy-to-make, wholesome dish that’s packed with vibrant colors, hearty textures, and satisfying taste. This recipe transforms vegetarian-friendly spaghetti into a medley of sautéed zucchini, sweet red bell peppers, carrots, cherry tomatoes, and spinach, all seasoned with Italian herbs and spices for a burst of flavor. Perfectly paired with a light drizzle of reserved pasta water, the meal comes together seamlessly in under 35 minutes. Whether you're craving a healthy dinner or looking for a meat-free twist, top it off with optional Parmesan cheese and fresh basil for a gourmet finish. Ideal for busy weeknights, this vegetarian pasta recipe is a crowd-pleaser that doesn’t skimp on nourishment or taste—your ultimate solution for quick, comfort food.
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Recipe Information
Ingredients
- 12 oz Spaghetti (vegetarian-friendly)
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 medium Carrot, thinly sliced
- 1.5 cups Cherry tomatoes, halved
- 2 cups Fresh spinach
- 1 tsp Dried Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.25 cup Parmesan cheese (optional, for garnish)
- 2 tbsp Fresh basil leaves, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté until fragrant and softened, about 3-4 minutes.
Add the zucchini, red bell pepper, and carrot to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the cherry tomatoes, dried Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Cook for another 3 minutes, allowing the tomatoes to release their juices.
Add the fresh spinach to the skillet. Stir and cook for 1-2 minutes, just until the spinach wilts.
Reduce the heat to low and add the cooked spaghetti to the skillet. Toss to combine all the ingredients, adding reserved pasta water a little at a time if needed to loosen the sauce.
Adjust seasoning with additional salt and pepper if needed.
Serve the spaghetti warm, garnished with Parmesan cheese and fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.3 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 670 mg | 14% | |
*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.
