Veggie Spaghetti Recipe
This colorful veggie spaghetti recipe transforms simple garden vegetables into a light, flavorful dinner ready in 30 minutes. Perfect for busy weeknights, it’s healthy, flexible, and satisfying for the whole family.
Print Pin Servings: 4 servings
Calories: 380kcal
Cost: $10
Equipment
- 1 Large pasta pot (6–8 quarts) For boiling spaghetti without sticking
- 1 Large skillet or sauté pan (12-inch) To cook vegetables and combine sauce
- 1 Sharp Chef’s Knife For fast and safe vegetable chopping
- 1 Cutting board Large enough for multiple vegetables
- 1 Wooden spoon or tongs For tossing pasta and vegetables
- 1 Colander For draining cooked pasta
- 1 set Measuring cups and spoons To ensure consistency in ingredients
Ingredients
- 12 oz spaghetti Use whole wheat or gluten-free pasta if desired
- 2 tablespoon olive oil Prevents sticking and adds flavor
- 4 cloves garlic Minced; fresh garlic gives best flavor
- salt For boiling pasta water
- 1 medium zucchini Sliced
- 1 medium red bell pepper Chopped
- 1 cup cherry tomatoes Halved; bursts into natural sauce when cooked
- 1 cup fresh spinach Wilts down for nutrition
- 8 oz mushrooms Sliced; adds meaty texture to dish
- 1 small crown broccoli florets Provides crunch and vitamins
- 1 can (14 oz) crushed tomatoes Sauce base
- 1 teaspoon dried basil Substitute 2 tablespoon fresh basil for brightness
- 1 teaspoon dried oregano Adds Italian flavor
- red pepper flakes Optional, for a light heat
- salt and black pepper To taste
- fresh parmesan Optional topping; use nutritional yeast for vegan option
Instructions
- Fill a large pot with water, add salt, and bring to a boil.
- Chop all vegetables into similar-sized pieces; mince garlic.
- Add spaghetti to boiling water and cook per package, minus 1 minute.
- Heat olive oil in skillet, add broccoli first; cook 3 minutes.
- Add bell peppers and mushrooms; cook 4 more minutes.
- Push veggies aside, sauté garlic for 30 seconds.
- Stir in crushed tomatoes, herbs, and cherry tomatoes.
- Add zucchini slices and simmer over medium heat.
- Drain pasta, reserving 1 cup water; add pasta to sauce.
- Toss with spinach until wilted; adjust seasoning; serve with parmesan.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 350g | Calories: 380kcal | Carbohydrates: 58g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 520mg | Potassium: 880mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2500IU | Vitamin C: 75mg | Calcium: 100mg | Iron: 3mg