Vegetable Spaghetti with Zucchini and Carrots
Get ready for a past with vegetables recipe that's flavorful, saucy, and delicious! This vegetable spaghetti is the perfect dinnertime meal when you have plenty of veggies you want to cook up!
Servings: 8 servings
Calories: 216kcal
Ingredients
- 8.8 ounces gluten-free spaghetti or spaghetti pasta of choice
- 2 tablespoons olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 3 carrots peeled and chopped (¼-inch chunks)
- 2 zucchinis chopped (¼-inch chunks)
- 1 cup frozen peas
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Italian seasoning
- ½ teaspoon dried rosemary
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- 2 cups spinach or 2 handfuls
Instructions
- Cook the spaghetti according to the package, with a tablespoon of salt added to the water. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, a pinch of salt, and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another 1 minute until fragrant.
- Then, add the zucchini and carrots, with a pinch of salt. Cover with a lid and cook for 5-6 minutes until they are just tender. Stir occasionally.
- Stir in the frozen peas and spices. Stir for 1 minute. Pour in the can of crushed tomatoes and tomato paste. Stir well to combine. Allow the sauce to simmer over low heat for about 10 minutes, allowing the flavors to combine and for the sauce to thicken. Stir occasionally.
- Add the cooked spaghetti to the skillet, along with the handfuls of spinach. Gently toss the spaghetti with the sauce and vegetables until everything is well combined and heated through. Serve and top with nutritional yeast (optional).
Nutrition
Serving: 1serving | Calories: 216kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 178mg | Potassium: 622mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5034IU | Vitamin C: 30mg | Calcium: 87mg | Iron: 3mg