Vegetable Spaghetti with Garlic Olive Oil

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

1. Cook spaghetti according to package directions. Drain and set aside.
2. 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.
3. 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

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.

Course: Dinner, Main Course

Cuisine: Italian

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Calories: 163kcal

Author: Jenny

Cost: 8

Print Pin

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.

Nutrition

Calories: 163kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 599mg | Potassium: 483mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1946IU | Vitamin C: 94mg | Calcium: 53mg | Iron: 1mg

Keywords: best spaghetti recipe, easy spaghetti recipe, healthy pasta recipe, healthy spaghetti, spaghetti recipe, vegetable spaghetti recipe, veggie pasta recipe