Vegetable Spaghetti is where leftover veggies go to find a new home.
Author: The Chef
Recipe type: Main
Ingredients
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
Instructions
In a large pot of boiling water, cook spaghetti according to package directions. Reserve 1 cup pasta water then drain spaghetti.
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.
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.
Garnish with basil and Parmesan to serve.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2022/07/11/vegetable-spaghetti/