Very Veggie Spaghetti
Bursting with vibrant colors and fresh flavors, Very Veggie Spaghetti is the ultimate plant-powered pasta dish for busy weeknight dinners or relaxed weekend meals. This hearty, vegetable-packed recipe features tender spaghetti tossed in a rich tomato sauce infused with Italian seasoning, garlic, and a medley of garden-fresh veggies like zucchini, bell peppers, cherry tomatoes, and baby spinach. With just 40 minutes from prep to plate, it's an easy yet nutritious option that doesn't skimp on flavor. Perfectly customizable, you can adjust the spice level with crushed red pepper flakes and top it off with Parmesan cheese and fragrant basil for a restaurant-worthy finish. Whether you're vegan, vegetarian, or simply looking to add more veggies to your meal rotation, this recipe is a feast for both your palate and your health!
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Recipe Information
Ingredients
- 12 oz spaghetti (or any pasta of choice)
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 1 red bell pepper (diced)
- 1 medium zucchini (diced)
- 1 medium carrot (shredded or finely diced)
- 8 oz cherry tomatoes (halved)
- 3 cups baby spinach
- 2 cups tomato sauce (your preferred brand or homemade)
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup Parmesan cheese (optional, for serving)
- 2 tbsp fresh basil leaves (optional, for garnish)
Instructions
Cook the spaghetti according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper, zucchini, and shredded carrot to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to tenderize.
Toss in the halved cherry tomatoes and baby spinach. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
Pour in the tomato sauce and stir well to combine with the vegetables. Add the Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Simmer the sauce for 5 minutes to meld the flavors.
Reduce the heat and gently stir in the cooked spaghetti, ensuring the pasta is coated evenly in the sauce. Use the reserved pasta water to thin the sauce if necessary.
Taste and adjust seasoning as needed.
Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4516 mg | 196% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 61.9 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 981 mg | 75% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3374 mg | 72% | |
*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.
