Description
A comforting and hearty dish featuring spaghetti cooked with fresh vegetables, garlic, and herbs, perfect for family gatherings.
Ingredients
Scale
- 8 oz spaghetti (whole wheat or gluten-free)
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 8 oz mushrooms, chopped
- 2 tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 4 cups vegetable or chicken broth
- Salt and black pepper to taste
- Crushed red pepper flakes (optional)
- 1/4 cup Parmesan cheese, grated (or nutritional yeast)
Instructions
- In a large Dutch oven or heavy skillet, heat olive oil over medium heat.
- Add onions and garlic, stirring until fragrant and translucent.
- Toss in bell peppers and mushrooms, cooking until softened.
- Add tomatoes, basil, and any preferred herbs, cooking until it begins to break down.
- Pour in broth and bring to a gentle boil, then add spaghetti, ensuring it’s submerged.
- Reduce heat to a simmer and cover. Cook for 10-12 minutes, stirring occasionally, until spaghetti is al dente.
- Stir in Parmesan cheese and adjust seasonings to taste.
- Serve warm, topped with fresh herbs and additional cheese if desired.
Notes
Feel free to substitute any vegetables or pasta type to fit your preferences. Store leftovers in an airtight container for up to three days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: pasta, one-pot meal, family recipe, vegetarian spaghetti, easy dinner