Veggie Spaghetti Recipe
Simple, hearty, and ready in under 35 minutes, this Veggie Spaghetti is loaded with fresh vegetables and rich tomato flavor—a healthy, family-friendly pasta recipe!
Servings: 6 servings
Calories: 281kcal
Ingredients
- 1 small white onion finely diced
- 4 cloves garlic minced
- 2 medium zucchini sliced & halved
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 28 ounces crushed tomatoes (canned)
- 3 cups water
- 12 ounces angel hair spaghetti
- 5 ounces fresh spinach
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add onion, garlic, zucchini, and seasonings. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
- Add tomatoes and water: Stir in the crushed tomatoes and water, mixing until well combined. Bring the mixture to a gentle simmer.
- Cook the pasta: Add the uncooked angel hair spaghetti directly into the pot. Stir well to ensure the noodles are submerged in the sauce. Cook until the pasta softens and absorbs most of the liquid (about 8–10 minutes), stirring occasionally.
- Add spinach: Stir in the spinach a handful at a time until fully wilted and incorporated into the sauce.
- Serve: Ladle into bowls and top with parmesan, fresh basil, or your favorite spaghetti toppings. Enjoy warm!
Nutrition
Calories: 281kcal | Carbohydrates: 58g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 597mg | Potassium: 857mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2637IU | Vitamin C: 32mg | Calcium: 108mg | Iron: 4mg