Vegetable Party Spaghetti With Warm Garlic Thyme Olive Oil
This vibrant and colorful vegetable spaghetti recipe is a celebration of fresh produce and wholesome flavors. The medley of zucchini, squash, bell peppers, and mushrooms creates a satisfying and nutritious dish that is tossed with perfectly cooked whole grain spaghetti. Every bite is a burst of flavor, making it a delightful and healthy meal for any day of the week. Enjoy the harmonious blend of ingredients in this delicious and easy-to-make pasta dish.
— Constant Cookbook
Ingredients
- 1 pound Barilla Whole Grain Spaghetti
- 3 tablespoons extra virgin olive oil
- 1 cup finely diced white onion
- 2 cups sliced zucchini
- 2 cups yellow squash
- 1 cup red bell pepper
- 1 cup yellow bell pepper
- 1 cup green bell pepper
- 3 tablespoons minced garlic
- 2 cups sliced white mushrooms
- 3 cups baby spinach, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 2 tablespoons fresh minced thyme
Instructions
- Cook spaghetti according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium heat. Saute onions, zucchini, yellow squash, bell peppers, garlic, mushrooms and spinach until softened, about 5 minutes. Place cooked spaghetti noodles back into large pot. Stir in vegetables. Season with salt and pepper, stirring.
- Heat olive oil into a small saucepan over medium heat. Stir in garlic and fresh thyme. Stir and cook for 3 minutes, until hot. Pour over spaghetti and vegetables, stirring. Serve warm.
Yield
8 Servings
Nutrition
- Calories: 163 kcal
- Carbohydrate Content: 11 g
- Protein Content: 3 g
- Fat Content: 13 g
- Saturated Fat Content: 2 g
- Sodium Content: 599 mg
- Fiber Content: 3 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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