Description
This One-Pot Vegetarian Spaghetti Recipe is a quick and delicious meal that’s perfect for busy weeknights. Packed with colorful veggies and flavorful seasonings, 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, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Seasonings:
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Other:
- 1 can (14.5 oz) crushed tomatoes
- 3 cups vegetable broth
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic, zucchini, bell pepper, and cherry tomatoes. Cook until vegetables start to soften.
- Cook Pasta: Add spaghetti, crushed tomatoes, vegetable broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil, then simmer for 10–12 minutes until pasta is tender.
- Add Spinach: Stir in baby spinach and cook until wilted. Remove from heat.
- Serve: Top with Parmesan cheese and fresh basil before serving.
Notes
- Feel free to swap in mushrooms, eggplant, or kale based on your preferences.
- To make this dish vegan, omit the Parmesan cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups
- Calories: 390
- Sugar: 8g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 5mg
