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Load Up Your Spaghetti with Veggies
Veggie spaghetti is a one pot meal that’s loaded with four fresh vegetables – onions, cherry tomatoes, zucchini and summer squash. All the vegetables add so much flavor but also color and nutrition! And the beauty of the recipe is that you can change it up with any vegetables you have in your fridge – broccoli, corn, red peppers, spinach, you name it!
This is similar to my popular One Pan Pasta and similar to the current viral Meghan Markle one but with more vegetables and still done in under 30 minutes. Hope you try it and love it!
Happy Cooking!
– Yumna
Recipe Tips
- Switch up the Veggies. Think of this recipe like a ratio, use the same method but switch up the vegetables for your favorites.
- Use A Large, Deep Pot. Make sure not to skip this direction in the recipe; you want to have enough room for the spaghetti to fit without having to break it in half.
Recipe Help & FAQs
The veggie spaghetti will last in the fridge for up to three days stored in an airtight container. To reheat it, you can do so in the microwave or in a pot on the stove. If using the stovetop, stir frequently, add a little more liquid, and cover the pot with a lid so the pasta doesn’t burn before it reheats.
You can freeze the cooled veggie spaghetti in an airtight container for up to six months. Thaw it in the fridge overnight before reheating—just note that I’ve found the pasta’s texture is mushier after freezing and thawing!
If you try this Veggie Spaghetti recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Veggie Spaghetti
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 medium zucchini halved lengthwise, then sliced
- 1 medium summer squash halved lengthwise, then sliced
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 3 garlic cloves minced
- 1 pint cherry tomatoes
- 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
- Fresh basil for serving
Instructions
- In a large, deep pot, add olive oil and set over medium heat. Once sizzling, add onion, zucchini, summer squash and salt and pepper and saute for 5 minutes, or until softened.
- Add the garlic, cherry tomatoes and Italian seasoning and cook for about 2 to 3 minutes, or until the tomatoes start to soften.
- Add the tomato paste, stirring to coat the vegetables, followed by the diced tomatoes and water. Bring to a boil, then add spaghetti and reduce heat to a simmer. Cook, stirring often, until the pasta is al dente and all of the liquid has been absorbed, about 12 to 14 minutes.
- Remove from heat and stir in Parmesan cheese. Garnish with fresh basil and more parmesan cheese, then serve.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
