Best Veg Spaghetti Recipe for Quick and Tasty Meals

Spaghetti is undoubtedly one of the most beloved dishes worldwide, and when it comes to a vibrant, hearty vegetable-packed version, it can become a wholesome meal that pleases everyone at the table. Our best veg spaghetti recipe combines colorful, fresh vegetables with a robust tomato sauce that’s both comforting and nutritious.

Whether you’re a vegetarian, vegan, or simply looking to increase your veggie intake, this recipe offers a delightful blend of flavors and textures that make it a perfect weeknight dinner or a casual weekend treat.

This dish is incredibly versatile, easy to prepare, and perfect for those who crave a filling yet light pasta option. From the juicy tomatoes to the aromatic garlic and fresh herbs, every bite bursts with freshness.

Plus, it’s a fantastic way to sneak in a variety of vegetables your family will love. Ready to twirl your fork in some delicious, veggie-loaded spaghetti?

Let’s dive right in!

Why You’ll Love This Recipe

This veg spaghetti recipe is a crowd-pleaser for many reasons. First, it’s packed with a colorful mix of fresh vegetables like bell peppers, zucchini, and spinach, making it vibrant and nutrient-dense.

The sauce is rich and flavorful, made from ripe tomatoes and seasoned with garlic, basil, and oregano for that classic Italian taste.

It’s also very adaptable; whether you want to add mushrooms, olives, or substitute spaghetti for gluten-free pasta, this recipe can easily be tailored to your preferences. Plus, it’s a fantastic way to enjoy a comforting pasta dish without the heaviness of meat.

Perfect for busy weeknights and healthy meal prep, this recipe will soon become a staple in your kitchen.

Ingredients

• 250g spaghetti (whole wheat or gluten-free if preferred)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, diced
• 150g cherry tomatoes, halved
• 100g fresh spinach
• 400g canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese or vegan alternative (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Wooden spoon or spatula
• Colander for draining pasta
• Knife and chopping board
• Measuring spoons
• Serving bowls or plates

Instructions

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving about 1/2 cup of pasta water.
2. Prepare the vegetables: While the pasta cooks, heat the olive oil over medium heat in a large skillet. Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add bell peppers and zucchini: Toss in the diced red and yellow bell peppers along with the zucchini. Cook for about 5-7 minutes until the vegetables soften but still retain some crunch.
4. Incorporate tomatoes and seasoning: Add the halved cherry tomatoes and canned crushed tomatoes to the skillet. Stir in the dried oregano, dried basil, salt, and pepper. Let the sauce simmer gently for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Wilt the spinach: Stir in the fresh spinach leaves and cook for another 2-3 minutes until they wilt nicely into the sauce.
6. Combine pasta and sauce: Add the cooked spaghetti to the skillet with the sauce. Toss everything together, adding a splash of reserved pasta water if needed to achieve your desired consistency and to help the sauce cling to the pasta.
7. Adjust seasoning and serve: Taste and adjust the seasoning with more salt or pepper if needed. Transfer the veg spaghetti to serving bowls, garnish with fresh basil leaves and sprinkle with grated Parmesan or a vegan cheese alternative if desired.

Tips & Variations

For an even richer flavor, add a splash of red wine to the sauce after sautéing the vegetables and let it reduce slightly before adding the tomatoes.

Feel free to swap or add vegetables based on what’s in season or what you have on hand. Mushrooms, eggplant, or even kale can be wonderful additions.

If you prefer a bit of heat, sprinkle some red pepper flakes into the sauce.

For a protein boost, toss in cooked chickpeas or your favorite plant-based meat substitute. And if you want to keep it raw and fresh, top with some sun-dried tomatoes or olives for an extra burst of flavor.

Nutrition Facts

Serving Suggestions

This vegetable spaghetti pairs beautifully with a crisp green salad or a side of roasted garlic bread for a comforting meal. For extra flair, sprinkle some toasted pine nuts or add a drizzle of high-quality extra virgin olive oil just before serving.

Looking for an appetizer? Try pairing this with a light antipasto platter featuring marinated olives, artichoke hearts, and fresh mozzarella to keep the Mediterranean vibes going strong.

Conclusion

This best veg spaghetti recipe is a fantastic way to enjoy a wholesome, flavorful pasta dish that’s loaded with fresh vegetables and bursting with classic Italian herbs. It’s perfect for those who want a quick, nutritious meal without sacrificing taste or texture.

Whether you’re cooking for family or entertaining guests, this recipe is sure to impress.

Easy to customize and packed with nutrients, it’s a recipe you’ll want to return to time and time again. For more delicious and creative recipes, don’t forget to check out our Magic Dough Recipe, Kosher Lasagna Recipe, and Kale Tonic First Watch Recipe.

Happy cooking and buon appetito!

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