Dairy-Free Spaghetti with Fresh Vegetables

Bursting with vibrant colors and fresh flavors, this Dairy-Free Spaghetti with Fresh Vegetables is a wholesome, plant-based spin on a pasta classic that’s perfect for weeknight dinners. Made with perfectly al dente spaghetti, sautéed zucchini, red bell peppers, broccoli, and juicy cherry tomatoes, this recipe celebrates the natural sweetness of fresh produce. A light and zesty sauce made with garlic, olive oil, vegetable broth, and a squeeze of lemon ties everything together, creating a dish that’s as nutritious as it is satisfying. Finished with a sprinkle of chopped basil and optional red chili flakes for a hint of heat, this meal is simple, quick to prepare, and completely dairy-free, making it a great choice for anyone with dietary restrictions. Serve it warm for a comforting, colorful dinner that’s ready in just 35 minutes!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Spaghetti (dried, check label for dairy-free)
• 3 tbsp Olive oil
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, chopped
• 1.5 cups Cherry tomatoes, halved
• 1 cup Broccoli florets
• 3 cloves Garlic cloves, minced
• 0.5 cup Vegetable broth (low sodium)
• 2 tbsp Lemon juice, freshly squeezed
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 tsp Red chili flakes (optional)
• 2 tbsp Fresh basil leaves, chopped

Directions

Step 1

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, then drain and set aside.

Step 2

While the spaghetti cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Add the minced garlic and sauté for 1 minute, stirring frequently to avoid burning.

Step 4

Add the red bell pepper, zucchini, and broccoli florets to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the cherry tomatoes and cook for an additional 3 minutes until they start to release their juices.

Step 6

Pour in the vegetable broth and lemon juice. Stir well and bring to a simmer. Cook for another 3-4 minutes to allow the flavors to meld.

Step 7

Add the cooked spaghetti to the skillet and toss with the vegetables. If the mixture seems dry, add the reserved pasta water 1-2 tablespoons at a time until desired consistency is reached.

Step 8

Season with salt, black pepper, and red chili flakes (if using). Toss to coat evenly.

Step 9

Drizzle the remaining tablespoon of olive oil over the spaghetti and garnish with fresh basil.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(1179.8g)

Amount per serving	% Daily Value*
Calories	1800.6

Total Fat 48.7g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1330.1mg	0%
Total Carbohydrate 288.1g	0%
Dietary Fiber 20.9g	0%
Total Sugars 26.3g
Protein 53.9g	0%

Vitamin D 0IU	0%
Calcium 203.4mg	0%
Iron 7.9mg	0%
Potassium 2166.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 11.9%

Carbs: 63.8%