Vegetarian Spaghetti with Garlic Shrimp
Elevate your pasta night with this vibrant and healthy Vegetarian Spaghetti with Garlic Shrimp! Bursting with the goodness of fresh veggies like zucchini, red bell pepper, cherry tomatoes, and spinach, this dish combines a medley of flavors with a touch of Mediterranean flair. Tossed in aromatic garlic-infused olive oil and seasoned with dried oregano, basil, and a hint of red pepper flakes, the pasta perfectly complements tender garlic shrimp for a satisfying meal. Ready in just 35 minutes, this recipe is quick, wholesome, and perfect for busy weeknights or a cozy dinner. Serve it with an optional sprinkle of Parmesan cheese for an extra layer of indulgence. Whether you're a shrimp lover or a veggie enthusiast, this spaghetti recipe is a flavorful, family-friendly favorite!
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Recipe Information
Ingredients
- 400 g spaghetti
- 3 tbsp olive oil
- 3 pieces garlic cloves
- 250 g cherry tomatoes
- 1 medium zucchini
- 1 medium red bell pepper
- 100 g spinach leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp crushed red pepper flakes
- 50 g grated Parmesan cheese (optional)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
While the spaghetti is cooking, finely chop the garlic cloves, halve the cherry tomatoes, dice the zucchini and red bell pepper, and set them aside.
In a large skillet or frying pan, heat the olive oil over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant, being careful not to let it burn.
Add the zucchini and red bell pepper to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the cherry tomatoes, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper to the skillet. Stir well and let the mixture cook for another 5 minutes until the tomatoes soften and release their juices.
Reduce the heat to low, then add the spinach leaves. Cook for 2–3 minutes, stirring occasionally, until the spinach wilts.
Add the cooked spaghetti to the skillet and toss everything together until the pasta is evenly coated with the vegetable mixture.
Taste and adjust seasoning if needed. Optionally, sprinkle with grated Parmesan cheese before serving.
Serve hot and enjoy your Vegetarian Spaghetti!
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 28.5 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 805 mg | 62% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2138 mg | 45% | |
*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.
