Easy Veggie Spaghetti
A quick, healthy, and flavorful spaghetti dish loaded with fresh vegetables and tossed in a rich tomato sauce.
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! 😊