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vegetable spaghetti

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Vegetable Spaghetti

Vegetable spaghetti is the perfect way to use up leftover veggies. Use whatever you have on hand, don't feel married to these specific ones. They are just a good starting point. This recipe is perfect for a weekday dinner. It's definitely easy, healthy and delicious! Just give it a try!

Ingredients :
  • Freshly grated Parmesan, for garnish
  • Sliced basil, for garnish
  • Freshly ground black pepper
  • Kosher salt
  • 1/4 tsp. Red pepper flakes
  • 1 tsp. Italian seasoning
  • 1 can Diced tomatoes
  • 1 tbsp. Tomato paste
  • 1 Red onion, thinly sliced
  • 1 Carrot, chopped
  • 2 Zucchini, sliced
  • 2 Garlic cloves, minced
  • 1 tbsp. Extra virgin olive oil
  • 1 pound Spaghetti
Directions :
  1. In a large pot of boiling water, cook spaghetti according to package directions. Reserve 1 cup pasta water then drain spaghetti.
  2. In a large skillet over medium heat, heat oil then add garlic and cook until fragrant, 1 minute. Add zucchini, carrot, and red onion and cook until soft, 7 minutes. Stir in tomato paste then add diced tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper, simmer 10 minutes.
  3. Add spaghetti to skillet and 1/2 cup of reserved pasta water and toss to combine. Add more pasta water as necessary to bring sauce together.
  4. Garnish with basil and Parmesan to serve.

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