Description
This vibrant Veggie Spaghetti Recipe is a wholesome one-pot meal combining fresh summer vegetables, cherry tomatoes, and fire-roasted diced tomatoes, all simmered with dried spaghetti to create a flavorful, hearty dish. Ready in under 30 minutes, it’s perfect for a quick, healthy dinner topped with Parmesan cheese and fresh basil for extra zest.
Ingredients
Scale
Vegetables & Fresh Ingredients
- 1 large onion, chopped
- 1 medium zucchini, halved lengthwise then sliced
- 1 medium summer squash, halved lengthwise then sliced
- 3 garlic cloves, minced
- 1 pint cherry tomatoes
- Fresh basil, for serving
Pantry Staples
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 tablespoon Italian seasoning
- ¼ cup tomato paste
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 5 cups water
- 1 pound dried spaghetti
- ½ cup freshly grated Parmesan cheese (optional)
Instructions
- Sauté Vegetables: In a large, deep pot, heat olive oil over medium heat until sizzling. Add the chopped onion, sliced zucchini, summer squash, salt, and black pepper. Sauté for 5 minutes or until the vegetables have softened.
- Add Garlic and Tomatoes: Stir in the minced garlic, cherry tomatoes, and Italian seasoning. Continue cooking for 2 to 3 minutes, until the cherry tomatoes begin to soften and release their juices.
- Incorporate Tomato Paste and Liquids: Add the tomato paste to the pot, stirring well to coat all the vegetables evenly. Pour in the fire-roasted diced tomatoes along with 5 cups of water. Bring the mixture to a boil.
- Cook Spaghetti: Add the dried spaghetti to the boiling liquid, then reduce the heat to a simmer. Stir frequently to prevent the noodles from sticking together. Cook for about 12 to 14 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
- Finish and Serve: Remove the pot from heat and stir in the freshly grated Parmesan cheese, if using. Garnish with fresh basil leaves and additional Parmesan cheese as desired. Serve immediately for a delicious, hearty meal.
Notes
- This recipe is a convenient all-in-one pot meal, making cleanup quick and easy.
- Use fire-roasted diced tomatoes for a smoky depth of flavor that complements the fresh vegetables perfectly.
- Adjust salt and pepper to taste, and add red pepper flakes if you prefer a spicy kick.
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- Leftovers can be refrigerated and reheated; pasta may absorb more liquid so add a splash of water when reheating if needed.
Nutrition
- Serving Size: 2 cups
- Calories: 304 kcal
- Sugar: 6 g
- Sodium: 486 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 5 mg
