Chunky Vegetable Spaghetti Recipe

chunky vegetable spaghetti We eat a lot of spaghetti in my house–A lot–and I have noticed that quite a bit of other families also sit down to spaghetti suppers a few times a month. Pasta makes its way to our dinner tables so much because it’s a dish that will feed the entire family, it is super easy to make, it takes almost no time at all to whip up a pasta dinner, and most of all, it’s cheap.

If you eat as many spaghetti dinners as I do, you will also relate to the fact that store bought spaghetti sauces can get a little old and when that happens, we need some great (and cheap!) ideas on how to spice up our boring spaghetti dinners. So here is an easy and affordable recipe for chunky vegetable spaghetti. Not only will this dish feed the entire family, you will also get more vegetables into diets.

You will need:

  • 1 16 oz package of spaghetti
  • 2 tablespoons olive or vegetable oil
  • 2 medium zucchini, cut into 1/2-inch slices (2 cups)
  • 2 medium carrots, thinly sliced (1 cup)
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, diced (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 2 medium tomatoes, seeded, cut into 1-inch pieces
  • 1 jar (7 oz) roasted peppers, drained, coarsely chopped
  • 2 cups any variety tomato pasta sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh or 1 tablespoon dried basil leaves
  • Shredded or grated Parmesan cheese (optional)

1. Cook and drain spaghetti as directed on package.

2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.

3. Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

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