Veggie Spaghetti Recipe

5 from 1 vote

This one pot vegetable spaghetti is made with colorful vegetables, fresh tomatoes and spaghetti in less than 30 minutes.

Prep Time15

Cook Time14

Total Time29

Course: Dinner

Cuisine: Italian

Servings: servings

Author: Yumna Jawad

Equipment

Non-Stick Dutch Oven Pot

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.

Notes

Storage: 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.

Nutrition

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