Spaghetti with Veggies
Spaghetti with Veggies is a wholesome and vibrant dish that combines the goodness of whole-grain pasta with colorful vegetables. This recipe is high in fiber, vitamins, and minerals, making it a nutritious meal option. It is versatile and can be customized with your favorite vegetables and seasonings.
Nutrition Facts
Per serving
Energy
133 kcal
Protein
4 g
Carbs
25 g
Fat
2 g
Fiber
4 g
Ingredients
Whole Grain Spaghetti, Raw
0.5 cup (100g)
Zucchini
0.5 cup, chopped (100g)
Yellow Bell Pepper
0.5 cup, chopped (100g)
Red Bell Pepper
0.5 cup, chopped (100g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Clove Garlic, Minced
1 tsp (5g)
Dried Oregano
1 tsp (2g)
Dried thyme
1 tsp (2g)
Black Pepper
1 tsp (2g)
Fresh basil leaves (Chopped)
2 tbsp (10g)
Plain Water
2 small cup (400g)
lemon juice
1 tbsp (15g)
Chopped Onion
0.5 small cup (50g)
Instructions
Preparation
Cook the Spaghetti :
- Bring a pot of salted water to a boil.
- Add spaghetti and cook as per package instructions (usually 7-10 minutes) until al dente.
- Drain and rinse under cold water. Toss with a drizzle of olive oil to prevent sticking.
Cooking Steps
Heat oil in a large pan over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add chopped onions and sauté for 2-3 minutes until translucent.
Toss in the sliced bell peppers, and zucchini,. Stir-fry for 5-7 minutes until the vegetables are tender but still slightly crisp.
Season the vegetables with dried oregano, thyme, salt, and black pepper. Mix well.
Add the cooked spaghetti to the pan and toss gently to combine with the vegetables.
Sprinkle fresh basil leaves and drizzle lemon juice over the pasta. Mix well.
Remove from heat and serve it.