Spaghetti is a classic pasta dish that is loved by people all over the world. It’s a comforting and satisfying meal that can be made in countless ways. However, this recipe for garden-fresh spaghetti is unique in that it is packed with various delicious and nutritious vegetables. This dish is a great way to get in your daily servings of vegetables while enjoying a comforting and satisfying meal.
The combination of various colorful vegetables adds a significant nutritional boost to the dish and makes it visually appealing as well.
What You’ll Need
- 1 pound spaghetti
- 2 tablespoons of olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- Parmesan cheese for serving
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened about 5 minutes.
- Add the bell peppers, zucchini, and yellow squash to the skillet and cook until tender, about 10 minutes.
- Add the cherry tomatoes, basil, and parsley to the skillet and cook for 5 minutes.
- Season the vegetable mixture with salt and pepper to taste.
- Add the cooked spaghetti to the skillet with the vegetable mixture and toss to combine.
- Serve the spaghetti with grated Parmesan cheese on top, if desired.
Experience the delightful interplay of garden-grown vegetables in this wholesome and nutritious spaghetti dish, artfully combining various colors and flavors. This well-balanced meal not only offers visual appeal but also provides an impressive nutritional profile. Perfect as a main course or side dish, this vegetable spaghetti caters to vegetarians and meat lovers, making it an adaptable and versatile addition to your culinary repertoire. 🙂