Healthy Spaghetti with Vegetables Recipe

Ingredients

• 12 oz spaghetti (whole wheat or regular)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 medium zucchini, diced
• 1 bell pepper (red or yellow), chopped
• 1 cup mushrooms, sliced
• 1 can (14 oz) diced tomatoes (with juices)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, for garnish
• Grated Parmesan cheese (optional)

Instructions

1. Cook the Spaghetti
   • In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and minced garlic, and sauté for about 2-3 minutes until fragrant.
   • Add the diced zucchini, chopped bell pepper, and sliced mushrooms. Continue to sauté for another 5-7 minutes until the vegetables are tender.
3. Add Tomatoes and Spices
   • Stir in the canned diced tomatoes (with their juices), dried basil, and dried oregano.
   • Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
4. Combine with Spaghetti
   • Add the cooked spaghetti to the skillet, tossing to combine all the ingredients evenly. If the mixture looks dry, you can add a splash of pasta water or more olive oil.
5. Serve
   • Remove from heat and let it cool slightly before serving.
   • Serve topped with fresh basil and grated Parmesan cheese, if desired.
   • Enjoy!
   • Dr. Rev. Jenine Marie Howry

References

• Recipe inspired by various traditional spaghetti dishes and vegetarian cooking resources.