Garden Vegetable Spaghetti

Brighten up your weeknight dinner table with this vibrant and wholesome Garden Vegetable Spaghetti! Bursting with the natural flavors of sautéed zucchini, sweet cherry tomatoes, and tender baby spinach, this pasta recipe is a celebration of fresh, garden-fresh produce. Infused with aromatic garlic, Italian seasoning, and a hint of spice from optional red pepper flakes, every bite is packed with comfort and zest. A quick simmer in vegetable broth ties the dish together, while the option to garnish with Parmesan cheese and fresh basil elevates it to restaurant-quality. Ready in just 35 minutes, this easy and nutritious pasta is perfect for busy evenings or a light yet satisfying vegetarian meal.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 1 medium yellow onion
• 4 garlic cloves
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 cups baby spinach
• 1 medium red bell pepper
• 1 large carrot
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp dried Italian seasoning
• 0.25 tsp crushed red pepper flakes (optional)
• 0.5 cup vegetable broth
• 0.5 cup Parmesan cheese (optional, for serving)
• 0.25 cup fresh basil leaves (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the spaghetti, and set aside.

Step 2

While the spaghetti cooks, prepare the vegetables. Finely dice the onion and mince the garlic. Slice the zucchini into thin half-moons, quarter the cherry tomatoes, dice the red bell pepper, and grate the carrot.

Step 3

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Step 5

Add the zucchini, red bell pepper, carrot, and cherry tomatoes to the skillet. Season with salt, black pepper, and Italian seasoning. If desired, add crushed red pepper flakes for a hint of spice.

Step 6

Cook the vegetables, stirring occasionally, until they are tender but still vibrant, about 5-7 minutes.

Step 7

Pour in the vegetable broth and bring to a simmer. Reduce the heat to low and stir in the baby spinach, allowing it to wilt, about 1-2 minutes.

Step 8

Add the cooked spaghetti to the skillet, tossing well to combine with the vegetables. If the mixture seems dry, add a splash of the reserved pasta water until the desired consistency is reached.

Step 9

Taste and adjust the seasoning as needed. Remove from heat.

Step 10

Serve the Garden Vegetable Spaghetti immediately. If desired, top with freshly grated Parmesan cheese and garnish with fresh basil leaves.

Nutrition Facts

Serving size	1522.8 grams (1522.8g)

Amount per serving	% Daily Value*
Calories	1733

Total Fat 81.40g	104%
Saturated Fat 29.30g	147%
Polyunsaturated Fat 4.50g
Cholesterol 95mg	32%
Sodium 6456mg	281%
Total Carbohydrate 174.80g	64%
Dietary Fiber 22.40g	80%
Total Sugars 37.70g
Protein 77.60g	155%

Vitamin D 48IU	238%
Calcium 1590mg	122%
Iron 12mg	69%
Potassium 2220mg	47%

*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.

Source of Calories

Fat: 42.1%

Protein: 17.8%

Carbs: 40.1%