Vegetable Spaghetti

Vegetable Spaghetti


Vegetable Spaghetti is where leftover veggies go to find a new home.
  • 1 lb. spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 zucchini, sliced
  • 1 carrot, chopped
  • 1 red onion, thinly sliced
  • 1 tbsp. tomato paste
  • 1 (28-oz.) can diced tomatoes
  • 1 tsp. Italian seasoning
  • ¼ tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • Sliced basil, for garnish
  • Freshly grated Parmesan, for garnish
  1. In a large pot of boiling water, cook spaghetti according to package directions. Reserve 1 cup pasta water then drain spaghetti.
  2. In a large skillet over medium heat, heat oil then add garlic and cook until fragrant, 1 minute. Add zucchini, carrot, and red onion and cook until soft, 7 minutes. Stir in tomato paste then add diced tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper, simmer 10 minutes.
  3. Add spaghetti to skillet and ½ cup of reserved pasta water and toss to combine. Add more pasta water as necessary to bring sauce together.
  4. Garnish with basil and Parmesan to serve.

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