Vegetable Spaghetti
A colorful and nutritious dish combining fresh vegetables with comforting spaghetti for a satisfying meal.
Equipment
- Large Pot
- Large Skillet
- Wooden spoon
Ingredients
- 12 oz thin spaghetti
- 1 Tbsp olive oil (for sautéing vegetables)
- 1 small yellow onion chopped
- 1 large red bell pepper chopped
- 2 cups broccoli florets
- 8 oz baby mushrooms halved
- 1 medium yellow crookneck squash sliced
- 1 medium zucchini squash sliced
- 1/2-1 tsp kosher salt adjust to taste
- 1/2 tsp freshly ground black pepper adjust to taste
- 1 Tbsp fresh Italian parsley chopped
- 1 lb hot sausage or ground beef cooked and crumbled (optional)
- 2 Tbsp olive oil (for sauce)
- 3/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp kosher salt (for sauce)
- 2 cloves garlic minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 1 tsp finely minced lemon zest (optional)
Instructions
- Cook spaghetti according to package directions, adding kosher salt to the water. Drain and do not rinse.
- In a large skillet, warm 1 tablespoon of olive oil over medium-high heat. Add chopped onion and sauté for about a minute.
- Add chopped red bell pepper and cook for an additional two minutes.
- Introduce broccoli florets and cook for one minute until bright green.
- Add halved mushrooms, sliced squash, and zucchini. Toss and cook for 3-4 minutes until just tender.
- Season with kosher salt and pepper, then remove from heat.
- In the same skillet, add 2 tablespoons of olive oil and crushed red pepper flakes. Sauté minced garlic for about 30 seconds.
- Stir in crushed tomatoes and tomato sauce. Simmer gently for a few minutes.
- Return cooked spaghetti to the sauce, tossing to coat. Add sautéed vegetables and fold in the meat if using. Garnish with parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days.