Veggie spaghetti
Veggie Spaghetti is a simple and nourishing dish featuring pasta tossed with sautéed vegetables and a rich tomato sauce. It's a quick weeknight meal, bursting with flavours and vibrant colours from fresh veggies.
Cook time 20 min
Prep time 10 min
Ingredients:
16 oz pasta1 can sweet corn
1 cup broccoli
1.75 cup tomato sauce
1 cup carrots
1 cup mushrooms
Discover the Veggie Spaghetti, a quick and wholesome recipe perfect for busy weeknights. Packed with a variety of colorful vegetables and a rich tomato sauce, this dish combines both convenience and nutrition. Whether you're a seasoned cook or a newbie in the kitchen, this recipe is sure to satisfy your taste buds without demanding much of your time.
Instructions:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and set it aside.
- While the pasta is cooking, heat a large skillet over medium heat.
- Add a splash of olive oil (optional) to the skillet.
- Add the sliced carrots and cook for about 3-4 minutes, stirring occasionally.
- Add the sliced mushrooms and cook for another 2-3 minutes until they start to soften.
- Add the broccoli florets, and cook for an additional 3-4 minutes until they are bright green and tender-crisp.
- Stir in the drained sweet corn and cook everything together for another 2 minutes.
- Lower the heat to medium-low.
- Pour in the tomato sauce over the cooked vegetables.
- Stir well to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- Add the cooked pasta to the skillet with the sauce and vegetables.
- Toss everything together until the pasta is well coated with the sauce and the vegetables are evenly distributed.
- Divide the Veggie Spaghetti among serving plates.
- Optionally, garnish with fresh basil, grated Parmesan cheese, or a drizzle of olive oil.
- Serve immediately and enjoy!
In just a few easy steps, you can enjoy the Veggie Spaghetti, a nutritious and delicious meal that's perfect for any occasion. By incorporating a variety of vegetables, this dish not only bursts with flavors but also provides essential nutrients. Serve it hot and relish the blend of textures and tastes, knowing you've crafted a wholesome meal in minimal time.
Veggie spaghetti FAQ:
This Veggie Spaghetti is not baked; it is a quick stovetop dish. Cook the pasta according to the package instructions until al dente and prepare the vegetables in a skillet as outlined.
The vegetables should be tender but still crisp, especially the broccoli, which should be bright green. The carrots and mushrooms should be soft but not mushy.
Yes, you can substitute regular pasta with a gluten-free pasta option. Be sure to adjust cooking times according to the package instructions for the gluten-free pasta.
Store leftover Veggie Spaghetti in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stovetop or in the microwave until heated through.
You can add vegetables such as bell peppers, zucchini, or spinach based on your preference. Just be mindful of adjusting the cooking times as some vegetables may require different cooking durations.
Cooking Tips:
- Prep all vegetables beforehand to streamline the cooking process. Wash, peel, and chop your broccoli, carrots, mushrooms, and sweet corn accordingly.
- Cook your pasta al dente according to the package instructions. This ensures that the pasta retains a firm texture when combined with the sauce and vegetables.
- Consider sautéing the vegetables in a small amount of olive oil for enhanced flavor before adding them to the tomato sauce.
- Season to taste with herbs like basil, oregano, or parsley to elevate the flavor of the dish. A touch of garlic or onion powder can also add depth.
- For added protein, you can include your favorite beans like chickpeas or lentils, or add a sprinkle of nutritional yeast for a cheesy flavor that remains vegan-friendly.
Nutrition Facts
8 ServingsCalories 260kcal
Protein 10g
Carbohydrates 55g
Fiber 4.17g
Sugar 6g
Fat 1.58g
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