This flavorful Vegetable Spaghetti with Garlic Olive Oil makes the perfect meatless meal any night of the week! It’s a delicious, healthy and beautiful dish.
Vegetable Spaghetti with Warm Garlic Olive Oil
This simple to prepare spaghetti recipe is packed with chunky colorful vegetables that makes the perfect meatless dinner idea or side dish to your favorite chicken or beef dinner recipes.
Try my Creamy Crock Pot Spaghetti recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Here’s your ingredient line-up.
How To Make Vegetable Spaghetti
- 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.
Barilla Whole Grain Spaghetti is a great way to incorporate healthier eating for your family.
Place your spaghetti into a nice big pot of boiling water and cook for about 7 minutes.
It should be nice and al dente.
Here come the veggies. Let’s start with some onions.
Zucchini and yellow squash.
Red bell pepper.
Add it all to the pot and cook for a good 5 minutes.
A lovely yellow bell pepper.
Add some white sliced mushrooms and garlic.
Some chopped spinach.
Transfer your cooked spaghetti back to the pot.
Add your cooked vegetables to the spaghetti.
Season with salt and pepper.
Heat the olive oil, garlic and thyme into a saucepan over medium heat until hot.
Pour the warm oil over the spaghetti and stir.
Enjoy!
Vegetable Spaghetti with Garlic Olive Oil
Equipment
- Stove
Ingredients
- 1 pound 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.
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
http://www.cookincanuck.com/2012/06/whole-wheat-pasta-salad-recipe-with-beans-capers-balsamic-yogurt-dressing/
I follow you on Pinterest
I follow Barilla on pinterest as rusthawk.
I follow you on pinterest as rusthawk.
I follow Barilla on twitter @rusthawk
I follow you on twitter @rusthawk.
I am following Barilla on facebook as Rust Hawk.
In the summer I make a lot of basil pesto to serve with pasta. So yummy.
I am following you on facebook as Rust Hawk.
I follow PP on Pinterest
Spanish spaghetti with olives: http://www.myrecipes.com/recipe/spanish-spaghetti-with-olives-10000001940998/
I follow Barilla on Pinterest
I like PP on fb
I like Barilla on fb
I like Picky Palate on pinterest. http://pinterest.com/gabeybelle/
One of my favorites is Putanesca, and it’s so easy – sauteed garlic and anchovies, capers, olives and tomatoes. Quick and delicious – all from the pantry!
I like Barilla on pinterest. http://pinterest.com/gabeybelle/
I like Barilla on facebook.
I like Picky Palate on facebook.
This is comfort food:
http://allrecipes.com/recipe/baked-spaghetti-2/detail.aspx
Here is one that uses butternut squash:
http://allrecipes.com/recipe/ham-and-butternut-squash-spaghetti/detail.aspx
Here is one for those with no nut allergies:
http://allrecipes.com/Recipe/Spaghetti-With-Peanut-Butter-Sauce/Detail.aspx
My favorite healthy pasta, both in the restaurant and at home:
http://www.olivegarden.com/Recipes/Main-Dishes/Capellini-Pomodoro/
I like to make a marina sauce from Italian style crushed tomatoes and tomato sauce with crushed garlic and sauteed onions and hamburger.
Followed on facebook
Another spaghetti recipe I make: Zucchini Spaghetti
9 oz linguine or spaghetti
4 cup shredded zucchini (about 3 medium, I sometimes use yellow squash)
4 tsp olive oil
2 garlic cloves, thinly sliced (I like garlic so I use 5)
1/4 cup fat-free plain yogurt or sour cream (we prefer sour cream)
3/4 cup reduced-fat shredded cheddar cheese
3/4 tsp salt
1/4 tsp pepper
1. Cook linguine according to directions. IN a sieve or colander drain the zucchini, squeezing to remove excess liquid. I also put the zucchini in a cheesecloth and wring it out to remove all of the liquid.
2. In large nonstick skillet, sautee zucchini in oil for 2 min, add garlic, sautee 1-2 min longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt(sour cream), cheese, salt and papper. Drain pasta; add to zucchini mix and toss to coat.
Nutrition facts: 3/4 cup =210 calories, 7g fat (3g sat fat), 2g fiber, 10g protein. Diet exchange 1.5 starch, 1.5 fat, 1 veggie.
Yummy!
I follow you on Pinterest!
I follow you on Facebook!
My favorite spaghetti is with roasted tomatoes, garlic, olive oil and red pepper flakes. It’s basically the topping for bruschetta, but mixed in with spaghetti instead of on top of bread. Yum!
Oh haaaaaayell yeah.
Okay, who doesn’t love a vegetable party?! Great recipe 🙂 I love adding oil and veggies to pasta. Such an easy meal!
I like Picky Palete on Facebook
I like Barilla on Facebook
what a great looking plate of spaghetti, Jenny! Love all of these veggies!
My favorite recipe is my grandma’s spaghetti sauce…it simmers in the stove all day and tastes amazing!
http://stickafork.net/2012/02/grandmas-spaghetti-meatballs/