Description
Enjoy a delicious and easy-to-make one-pot vegetarian spaghetti recipe that’s perfect for a quick weeknight meal. Packed with a variety of vegetables and flavorful herbs, this dish is sure to become a family favorite.
Ingredients
Scale
Spaghetti:
- 12 ounces spaghetti
Vegetables:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 zucchini (chopped)
- 1 red bell pepper (chopped)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
Seasonings:
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Other:
- 1 (28-ounce) can crushed tomatoes
- 3½ cups vegetable broth
- ¼ cup grated Parmesan cheese (optional)
- Chopped fresh basil for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add ingredients: Stir in garlic, zucchini, red bell pepper, cherry tomatoes, spinach, seasonings, spaghetti, crushed tomatoes, and broth.
- Cook: Bring to a boil, then simmer for 10–12 minutes until pasta is tender.
- Finish: Remove from heat, add Parmesan if desired, and garnish with basil before serving.
Notes
- You can customize with other vegetables like mushrooms or kale.
- For a vegan version, omit Parmesan or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 9g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
