Quick Veggie Spaghetti

Quick Veggie Spaghetti Recipe: A Healthy, Delicious Weeknight Dinner

I love this easy vegetable spaghetti recipe! It tastes notable and has over 1 ½ pounds of clean veggies. This vegetarian pasta is so suitable that I may want to consume it daily. Not only is it flavorful, but it’s also quick to make—perfect for busy weeknights when you wish for something wholesome and pleasant.

Packed with vibrant veggies, a rich tomato sauce, and al dente pasta, this recipe is a go-to for anybody seeking to sneak more greens into their meals without sacrificing taste. Plus, it’s totally customizable—use any vegetables you’ve got that are accessible!

Why You’ll Love This Veggie Spaghetti Recipe

Fast & Easy: From start to complete, this pasta dish comes collectively in underneath 30 minutes.
Loaded with Vegetables: With over 1 ½ kilos of greens, it’s a wonderful way to revel in your day-by-day servings.
Healthy and Nutritious: Low in energy but rich in fibre, vitamins, and minerals.
Customizable: Don’t have all of the greens indexed? No trouble! This recipe is exquisite and flexible.
Perfect for leftovers: Make a massive batch, and you’ll have lunch ready for tomorrow.

Ingredients You’ll Need

For this recipe, you will need many colourful greens that carry both texture and taste. Here’s what you will need:

12 ounces (340g) spaghetti (or your favourite pasta)
Two tablespoons of olive oil
One medium onion, diced
Two garlic cloves, minced
One massive zucchini, sliced
One bell pepper (any shade), sliced
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced
2 cups spinach
One can (14. Five oz) overwhelmed tomatoes
One teaspoon of Italian seasoning
½ teaspoon crimson pepper flakes (non-compulsory)
Salt and pepper, to taste
Fresh basil or parsley (for garnish)
Parmesan cheese (elective, for serving)

Quick Veggie Spaghetti — Fresh spinach and cherry tomatoes add vibrant flavour and colour to this easy vegetable spaghetti.

How to Make Veggie Spaghetti
My family loves this veggie spaghetti (even my young son). We make it from scratch, but don’t worry, it’s easy and quick! With just a few fresh ingredients and simple steps, you can have a delicious, healthy meal ready quickly. Plus, it’s a great way to pack those veggies while enjoying a comforting pasta dish. Whether you’re cooking for the whole family or yourself, this recipe will surely become a favourite.

Step-by means of-Step Instructions.

Cook the Pasta: Bring a big pot of salted water to a boil. Cook the spaghetti according to package commands until al dente. Reserve 1 cup of pasta water before draining, then set the pasta apart.
Sauté the Vegetables: Heat olive oil in a massive skillet over medium warmness. Add the diced onion and garlic, cooking until soft and aromatic (about 2 mins). Toss in the zucchini, bell pepper, mushrooms, and cherry tomatoes. Sauté until the vegetables begin to melt and turn golden brown, approximately five minutes.
Add Spinach & Tomatoes: Stir inside the spinach and cook dinner until wilted. Pour in the beaten tomatoes and season with Italian seasoning, crimson pepper flakes, salt, and pepper. Let the sauce simmer for about 10 minutes, stirring on occasion.
Combine Pasta & Sauce: Add the cooked spaghetti to the vegetable aggregate. Toss the whole lot collectively, adding reserved pasta water as needed to loosen the sauce.
Serve & Enjoy: Plate the veggie spaghetti, garnish with fresh basil or parsley, and sprinkle with Parmesan cheese if preferred. Serve straight away and enjoy this wholesome, comforting meal!

More Vegetarian Pasta Recipes

Tips for Perfect Veggie Spaghetti

Swap Your Veggies: Feel unfastened to interchange the veggies based totally on what’s in season or what you have on your refrigerator. Broccoli, carrots, peas, and eggplant all make extraordinary additions.
Add Protein: If you’re no longer strictly vegetarian, you could upload grilled hen, shrimp, or maybe chickpeas to improve protein.
Make it Gluten-Free: Simply swap the everyday spaghetti with gluten-unfastened pasta for a gluten-free version.
Make it Vegan: Omit the Parmesan cheese or use a dairy-loose alternative to keep this dish 100% plant-based.

Why This Recipe Is a Weeknight Winner

Sometimes, you just want a scrumptious, wholesome meal that’s quick to prepare. That’s where this Quick Veggie Spaghetti shines. It ticks all the boxes: it’s packed with vitamins, price range-friendly, and ready in no time.

Nutrition-Packed: You’ll get a rainbow of vitamins from the kind of greens—the whole lot from diet C (bell peppers) to potassium (zucchini).
Flavour Explosion: The combination of garlic, tomatoes, and Italian herbs makes the sauce wealthy and gratifying, while the vegetables upload unique textures to every chew.
Meal Prep Friendly: Double the recipe, and you’ll also have meals ready for the following days. It shops nicely and reheats flawlessly.

Frequently Asked Questions

Can I make this dish vegan?

Absolutely! You can skip the Parmesan cheese or use a plant-based cheese alternative. The rest of the dish is already vegan-friendly.

What sort of pasta works excellently?

Traditional spaghetti works well, but you can also use whole wheat pasta for greater fibre or veggie-based pasta for added nutrients. Gluten-free pasta is another splendid choice.

How lengthy is it final?

This veggie spaghetti can be stored in an airtight box in the fridge for up to 3 days. It reheats properly in the microwave or on the stovetop.

Conclusion: A Quick, Healthy Meal You’ll Love

If you’re searching for a quick, healthful, and delicious meal, this Quick Veggie Spaghetti is best. Loaded with vegetables and full of taste, it’s sure to emerge as a staple to your kitchen. Whether you are cooking for a busy weeknight or meal-prepping for the times beforehand, this vegetarian pasta dish will leave you feeling glad and nourished.

Ready to try it? Serve it with a side of garlic bread or a simple green salad for a whole, wholesome meal. Happy cooking!