Description
Enjoy a wholesome and flavorful meal with this One Pot Veggie Spaghetti recipe. Packed with a variety of fresh vegetables and aromatic seasonings, this dish is both satisfying and easy to prepare.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Veggies:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 carrot, diced
Additional Ingredients:
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil leaves, for garnish
- Grated Parmesan cheese (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Add Remaining Veggies: Stir in the bell pepper, zucchini, carrot, and cherry tomatoes. Cook for an additional 3-4 minutes until the vegetables are slightly softened.
- Add Spaghetti: Place the uncooked spaghetti into the pot with the sautéed vegetables.
- Pour in Broth: Carefully add the vegetable broth to the pot. Be sure the broth covers the spaghetti. If necessary, add a bit more liquid.
- Season the Mixture: Stir in Italian seasoning, salt, and black pepper. Mix until everything is well combined.
- Bring to a Boil: Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce heat to low.
- Simmer: Cover the pot and allow the spaghetti to simmer for 10-12 minutes, or until the pasta is cooked to your desired level of tenderness. Stir occasionally to prevent sticking.
- Check for Doneness: Once the spaghetti is cooked, check the consistency. If there’s too much liquid, leave the lid off for a couple of minutes to thicken the sauce.
- Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve warm, topping with grated Parmesan cheese if desired.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 8g
- Protein: 12g
