QUICK & EASY VEGETABLE SPAGHETTI
Vegetable Spaghetti may be a simple mixture of zucchini, mushrooms, spinach and tomatoes tossed along side pasta for a healthy pasta dish that tastes amazing and prepared in about 20 minutes!
This garden vegetable spaghetti recipe should really be called, Lazy Pasta, because it’s perfect for those lazy days. It’s a wonderfully rustic and comfy dish which will be whipped up during a cinch!
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| QUICK & EASY VEGETABLE SPAGHETTI |
I hope this quick and straightforward recipe are going to be inspiration for something easy you'll make on a weekly basis. These everyday meals are filling, nutritious and delicious!
Feel free to vary up the veggies using whatever appeals to you best – bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever must be spent within the fridge, be your guide!
INGREDIENTS :
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 – 3 garlic cloves, minced
- mineral salt & cracked pepper to taste
- 1 medium yellow squash, thinly sliced and cut in half
- 1 can (28 oz.) diced tomatoes, with juices
- 8 oz. mushrooms, sliced (I used baby bella)
- 1 medium zucchini, thinly sliced and cut in half
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 handfuls of spinach, or baby greens of choice
- 8 oz. pasta of choice (I used quinoa linguini pasta)
- almond parmesan, to serve
INSTRUCTIONS :
- Pasta: Cook your pasta of choice according to package directions. Set aside.
- Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.
- Assemble: Serve veggies over a bed of pasta with a good dusting of almond parmesan.
- Serves 3
- Store: Leftovers can be kept in the refrigerator for up to 5- 6 days, in a covered container.
