Heart-Healthy Spaghetti with Fresh Vegetables

Elevate your pasta night with this Heart-Healthy Spaghetti with Fresh Vegetables, a wholesome and vibrant dish that's as nutritious as it is delicious. Made with fiber-rich whole wheat spaghetti, a medley of colorful vegetables, and a light sauce of olive oil, low-sodium vegetable broth, and zesty lemon juice, this recipe is a celebration of fresh, clean eating. Sautéed zucchini, yellow squash, cherry tomatoes, and baby spinach create a beautiful array of flavors and textures, while a touch of garlic, fresh basil, and red pepper flakes add aromatic depth. Ready in just 35 minutes, this quick and easy vegetarian pasta is perfect for busy weeknights or a light, satisfying meal. Serve with an optional sprinkle of nutritional yeast for a cheesy finish without the calories or dairy. Your taste buds—and your heart—will thank you!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces whole wheat spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 2 cups baby spinach
• 1 medium red bell pepper, thinly sliced
• 0.5 cup low-sodium vegetable broth
• 0.25 cup fresh basil, chopped
• 2 tablespoons lemon juice
• 0.25 teaspoons red pepper flakes
• 0.5 teaspoons black pepper
• 0.25 teaspoons salt (optional, use sparingly)

Directions

Step 1

Bring a large pot of water to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 3

Add the cherry tomatoes, zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 4

Stir in the baby spinach and cook for an additional 2 minutes until wilted.

Step 5

Pour in the low-sodium vegetable broth and stir well. Allow the mixture to simmer for 2-3 minutes to combine the flavors.

Step 6

Add the cooked spaghetti to the skillet and toss to combine with the vegetables and broth.

Step 7

Stir in the fresh basil, lemon juice, and red pepper flakes. Season with black pepper and a pinch of salt if desired.

Step 8

Serve immediately in bowls. Optionally garnish with additional fresh basil or a sprinkle of nutritional yeast for extra flavor.

Nutrition Facts

Serving size	(1493.1g)

Amount per serving	% Daily Value*
Calories	898.6

Total Fat 32.1g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 718.6mg	0%
Total Carbohydrate 134.9g	0%
Dietary Fiber 29.6g	0%
Total Sugars 26.9g
Protein 30.6g	0%

Vitamin D 0IU	0%
Calcium 427.0mg	0%
Iron 12.4mg	0%
Potassium 2913.2mg	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: 30.4%

Protein: 12.9%

Carbs: 56.7%