Craving a simple, delicious, and wholesome pasta dish that’s loaded with fresh veggies? This Easy Veggie Spaghetti is the perfect answer! It’s packed with vibrant vegetables, tossed in a flavorful tomato-based sauce, and comes together in no time. Whether you’re cooking for a quick weeknight dinner or a cozy weekend meal, this recipe is a crowd-pleaser that’s sure to satisfy everyone at the table.

Let’s dive in and make this veggie-packed pasta magic happen!

Why You’ll Love This Easy Veggie Spaghetti

Quick and Simple: Ready in just 30 minutes, making it perfect for busy evenings.
Healthy and Wholesome: Packed with fresh vegetables and fiber-rich pasta.
Family-Friendly: Both kids and adults will love the colorful mix of veggies with spaghetti.
Customizable: Use whatever vegetables you have on hand or add your favorite seasonings.

How to Make It

Making veggie spaghetti is as easy as boiling pasta and sautéing veggies in a flavorful sauce. Here’s how it all comes together:

Start by boiling your spaghetti in salted water. While the pasta is cooking, heat a large skillet with some olive oil. Toss in your chopped veggies—I love using a colorful mix like zucchini, bell peppers, carrots, and mushrooms. Sauté them until they’re tender but still slightly crisp.

Next, add minced garlic to the skillet and cook until fragrant. Pour in a can of crushed tomatoes or marinara sauce, sprinkle some Italian seasoning, and let it simmer for a few minutes to blend the flavors.

Once your spaghetti is cooked al dente, drain it and toss it directly into the skillet with the veggie sauce. Mix everything together, making sure each strand of pasta is coated in that delicious sauce.

Finish with a sprinkle of fresh parsley, grated Parmesan (optional), and a drizzle of olive oil. Serve it hot and enjoy every bite!

Make Ahead Method

Veggie spaghetti can be made ahead and reheated when you’re ready to serve. Here’s how:

Cook the Veggie Sauce in Advance: Prepare the vegetable sauce and store it in the fridge in an airtight container for up to 3 days.
Cook Pasta Fresh: Boil your spaghetti fresh when you’re ready to eat—it only takes 10 minutes!
Reheat and Combine: Warm the veggie sauce in a skillet, toss in the freshly cooked pasta, and mix well.

This method keeps the pasta from getting mushy while still saving you time on busy days.

Pro Tips

Salt Your Pasta Water: A well-salted pot of water adds flavor to the spaghetti.
Don’t Overcook the Veggies: Keep them slightly crisp for the best texture in every bite.
Use Fresh Garlic: Fresh minced garlic makes a huge difference in flavor compared to pre-minced jarred garlic.
Reserve Pasta Water: Save about 1/2 cup of the pasta water before draining—it’s great for loosening up the sauce if needed.
Go Whole Wheat: For extra fiber and nutrition, swap regular spaghetti with whole wheat or gluten-free pasta.

Storage Options

If you have leftovers (lucky you!), here’s how to store them:

Fridge: Store leftover veggie spaghetti in an airtight container for up to 3 days. Reheat in the microwave or in a skillet with a splash of water to loosen the sauce.
Freezer: The veggie sauce freezes well! Store it in a freezer-safe container for up to 3 months. Cook fresh pasta when ready to serve.

Tools for This Recipe

Large Pot: For boiling the spaghetti.
Large Skillet: To sauté the veggies and prepare the sauce.
Tongs: Perfect for tossing the pasta with the sauce.
Chef’s Knife: For chopping all your veggies.
Cutting Board: A sturdy surface for prepping your vegetables.

FAQs

Q: Can I use gluten-free pasta?
Absolutely! Gluten-free spaghetti works perfectly in this recipe. Just follow the package instructions for cooking.

Q: What other veggies can I add?
You can use whatever you have on hand! Broccoli, spinach, cherry tomatoes, or even frozen peas are great options.

Q: Can I add protein to this dish?
Yes! You can toss in cooked chickpeas, white beans, or grilled chicken for extra protein.

Q: What if I don’t have marinara sauce?
No problem! Use canned crushed tomatoes and season them yourself with garlic, Italian herbs, and a pinch of sugar.

Variations and Substitutions

Switch the Pasta: Try using penne, linguine, or even zucchini noodles if you’re going low-carb.
Add Some Heat: Sprinkle in red chili flakes or diced jalapeños for a spicy kick.
Cheesy Upgrade: Stir in some shredded mozzarella or top with a dollop of ricotta before serving.
Herb Swap: Replace parsley with fresh basil or oregano for a different flavor twist.
Creamy Option: Add a splash of heavy cream or coconut milk for a creamy tomato sauce.

Conclusion

This Easy Veggie Spaghetti is proof that simple ingredients can come together to make something truly delicious. Whether you’re cooking for the family or meal prepping for the week, this dish is a winner every time.

I’d love to hear how your spaghetti turned out! Did you add any fun veggies or your own twist? Let me know in the comments below—I can’t wait to hear from you. Happy cooking! 😊

Easy Veggie Spaghetti

A quick, healthy, and flavorful spaghetti dish loaded with fresh vegetables and tossed in a rich tomato sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch, Pasta

Cuisine American, Italian

Servings 4 people

Ingredients

12 oz spaghetti regular, whole wheat, or gluten-free
2 tablespoons olive oil
1 small onion finely chopped
2 garlic cloves minced
1 zucchini diced
1 red bell pepper diced
1 cup mushrooms sliced
1 carrot shredded
1 can 15 oz crushed tomatoes or marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons fresh parsley chopped
Optional: Grated Parmesan cheese for topping

Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
Add the garlic, zucchini, bell pepper, mushrooms, and carrot. Sauté for 5-7 minutes until the veggies are tender but still crisp.
Pour in the crushed tomatoes or marinara sauce. Add Italian seasoning, salt, and pepper. Stir well and let the sauce simmer for 5-10 minutes.
Toss the cooked spaghetti into the skillet with the sauce. Add a splash of reserved pasta water if the sauce is too thick. Mix until the pasta is fully coated.
Garnish with fresh parsley and serve hot. Add grated Parmesan if desired.
Enjoy your Easy Veggie Spaghetti! 😊