Spaghetti With Vegetables Recipes

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VEGETABLE PASTA - ONE POT!



Vegetable Pasta - One Pot! image

Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.

Provided by Nagi

Categories     Mains

Time 20m

Number Of Ingredients 19

1 tbsp olive oil
2 garlic cloves (, minced)
1 onion (, finely chopped)
2 zucchinis* (, halved lengthwise and cut into sliced 0.8cm / 1/3" slices)
1 red capsicum/bell pepper* (, halved and sliced)
1 cup corn* ((frozen or canned))
1 broccoli* (, broken into bite size florets)
250g/ 0.5lb ziti/penne (, or other short pasta (Note 1))
800 g / 28 oz crushed tomato
1.5 cups / 375 ml vegetable or chicken broth
2 tbsp tomato paste
1 tbsp Italian herb mix ((or other dried herbs))
1 tsp garlic powder
1/2 tsp red pepper flakes ((chilli flakes, adjust spiciness to taste))
1.5 tsp salt
0.5 tsp black pepper
1.5 cups shredded cheese of choice ((Cheddar, tasty, Monterey Jack etc))
Finely chopped parsley ((optional))
Parmesan ((if not using cheese))

Steps:

  • Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
  • Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
  • Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
  • When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
  • Place lid on and cook for 5 minutes.
  • Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
  • Stir through half the cheese (if using). Adjust salt and pepper to taste.
  • Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
  • Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

Nutrition Facts : Calories 378 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, Sodium 1273 mg, Fiber 11 g, Sugar 16 g, ServingSize 1 serving

GARDEN VEGETABLE SPAGHETTI



Garden Vegetable Spaghetti image

A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

1 package (16 ounces) spaghetti
2 tablespoons olive or vegetable oil
2 medium carrots, sliced (1/4 cup)
1 medium onion, diced (1/2 cup)
2 medium zucchini, cut into 1/2-inch slices (4 cups)
2 garlic cloves, finely chopped
3 medium tomatoes, cut into 1-inch pieces
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese

Steps:

  • Cook and drain spaghetti as directed on package.
  • While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
  • Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 420, Carbohydrate 70 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg

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