Spaghetti with Fresh Vegetables

Bright, fresh, and irresistibly satisfying, this Spaghetti with Fresh Vegetables recipe is a celebration of wholesome flavors and simplicity. Featuring tender spaghetti tossed with a vibrant medley of sautéed red bell peppers, zucchini, cherry tomatoes, and wilted baby spinach, this dish is lightly seasoned with garlic, olive oil, and a touch of salt and black pepper for a beautifully balanced taste. Finished with a sprinkle of Parmesan cheese and fragrant fresh basil, it’s a quick and healthy option perfect for weeknight dinners or casual gatherings. Ready in just 35 minutes and packed with color, nutrients, and Mediterranean-inspired flair, this recipe is an easy way to bring garden-fresh goodness to your table.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 3 tablespoons olive oil
• 3 units garlic cloves
• 1 unit red bell pepper
• 1 unit zucchini
• 200 grams cherry tomatoes
• 100 grams baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 50 grams Parmesan cheese
• 20 grams fresh basil leaves

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.

Step 2

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

Step 3

Peel and thinly slice the garlic cloves. Add them to the skillet and sauté for about 1 minute until fragrant and lightly golden.

Step 4

Seed and thinly slice the red bell pepper, and dice the zucchini into small pieces. Add these vegetables to the skillet and sauté for 5-7 minutes, or until they start to soften.

Step 5

Halve the cherry tomatoes and add them to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.

Step 6

Add the baby spinach to the skillet and stir gently until wilted.

Step 7

Season the vegetable mixture with salt and black pepper, stirring to combine.

Step 8

Add the cooked spaghetti to the skillet with the vegetables. Pour in some reserved pasta water, a little at a time, to help combine the mixture and create a light sauce.

Step 9

Toss the spaghetti and vegetables together until well coated. Adjust seasoning if necessary.

Step 10

Grate Parmesan cheese and sprinkle over the spaghetti before serving.

Step 11

Garnish with fresh basil leaves and serve immediately. Enjoy your refreshing spaghetti with vegetables!

Nutrition Facts

Serving size	(1143.2g)

Amount per serving	% Daily Value*
Calories	1396.1

Total Fat 61.6g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 44.5mg	0%
Sodium 4643.2mg	0%
Total Carbohydrate 162.6g	0%
Dietary Fiber 17.4g	0%
Total Sugars 26.8g
Protein 48.0g	0%

Vitamin D 0IU	0%
Calcium 696.3mg	0%
Iron 13.0mg	0%
Potassium 1461.0mg	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: 39.7%

Protein: 13.7%

Carbs: 46.6%