Very Veggie Spaghetti Recipes
FRESH AND EASY VEGGIE SPAGHETTI
Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 35m
Yield Makes 4 to 6 servings (About 6 cups of sauce)
Number Of Ingredients 16
Steps:
- Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
- Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
- Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
- While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Nutrition Facts : ServingSize 1/6 of the recipe (2 ounces pasta), Calories 372, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 798.2mg, Carbohydrate 56.9g, Fiber 8.9g, Sugar 7g, Protein 14.5g
VEGETARIAN SPAGHETTI
Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.
Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.
VERY VEGGIE SPAGHETTI!!
I love this because you can substitue almost any veggies you want, and it's a good way to get kids to eat veggies too! My favorites are eggplant, zuccini, yellow squash, mushrooms, pepper, and carrots. Broccoli and cauliflower also work great!
Provided by newmama
Categories Spaghetti
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oi in a skillet and add veggies. saute until they start to get tender.
- add pasta sauce.
- reduce heat and cover, simmer 1 hour, stirring occasionally.
- cook pasta according to package, serve with sauce!
- **Sometimes I like to brown THIN pork chops (or chicken) first and then throw that in too. It will finish cooking in the sauce and pull apart very easily**.
Nutrition Facts : Calories 155.1, Fat 3.8, SaturatedFat 0.5, Sodium 699.9, Carbohydrate 27.3, Fiber 6.3, Sugar 17.6, Protein 5.4
VERY VEGGIE SPAGHETTI
A new variety of traditional spaghetti with my mother's ingredients, except for the hamburger. Today, we're using tofu crumbles instead of meat. For a low-carb alternative, serve over steamed spaghetti squash, spinach or your favorite julienne vegetables.
Provided by tofoo
Categories One Dish Meal
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in large pot. Saute garlic, onion, celery, green pepper, mushrooms, tofu crumbles and spices in oil.
- Add tomatoes, tomato paste and tomato sauce and bring to boil.
- Simmer on low heat for one hour.
- Serve over whole wheat pasta, steamed spaghetti squash, spinach or your favorite julienne vegetables.
- Top with grated parmesan cheese.
Nutrition Facts : Calories 175.1, Fat 8.4, SaturatedFat 2.7, Cholesterol 9.4, Sodium 723.7, Carbohydrate 18.2, Fiber 4.4, Sugar 9.9, Protein 10.2
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