Description
This vibrant Veggie Spaghetti recipe combines fresh vegetables, ripe cherry tomatoes, and classic Italian flavors into a wholesome, one-pot meal. Perfect for a quick weeknight dinner, it features sautéed zucchini, summer squash, and onion simmered with spicy garlic and fire-roasted tomatoes, all tossed with al dente spaghetti and finished with Parmesan and fresh basil. Ready in under 30 minutes, it’s a colorful and nutritious pasta dish bursting with garden-fresh taste.
Ingredients
Scale
Vegetables and Seasonings
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 medium zucchini, halved lengthwise and sliced
- 1 medium summer squash, halved lengthwise and sliced
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 3 garlic cloves, minced
- 1 pint cherry tomatoes
- 1 tablespoon Italian seasoning
Tomato Base and Pasta
- ¼ cup tomato paste
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 5 cups water
- 1 pound dried spaghetti
Finishing Touches
- ½ cup freshly grated Parmesan cheese (optional)
- Fresh basil leaves for serving
Instructions
- Heat and Sauté Vegetables: In a large, deep pot, heat the olive oil over medium heat until sizzling. Add the chopped onion, sliced zucchini, summer squash, salt, and black pepper. Sauté the mixture for about 5 minutes until the vegetables are softened.
- Add Garlic and Tomatoes: Stir in the minced garlic, cherry tomatoes, and Italian seasoning. Cook for 2 to 3 minutes, allowing the tomatoes to soften and release their juices, enhancing the flavor.
- Combine Tomato Paste and Broth: Mix in the tomato paste, making sure the vegetables are well coated. Then add the fire roasted diced tomatoes along with the water. Increase the heat and bring this mixture to a boil.
- Cook Spaghetti: Once boiling, add the dried spaghetti to the pot and reduce the heat to a simmer. Stir often to prevent sticking and cook until the pasta is al dente and the liquid is mostly absorbed, about 12 to 14 minutes.
- Finish and Serve: Remove the pot from heat and stir in the grated Parmesan cheese until melted and incorporated. Garnish with fresh basil leaves and extra Parmesan if desired, then serve immediately.
Notes
- This one-pot vegetable spaghetti is a quick and colorful meal made with fresh vegetables, tomatoes, and pasta in less than 30 minutes.
- You can customize it by adding your favorite vegetables like bell peppers or mushrooms.
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Use gluten-free spaghetti to make it suitable for gluten-sensitive diets.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
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
