One Pot Veggie Spaghetti
A delightful dish combining fresh vegetables, tender spaghetti, and rich tomato sauce, perfect for a quick and comforting meal.
Ingredients
Main Ingredients
- 12 oz Spaghetti The foundation of the dish, tender and perfectly al dente.
- 1 tbsp Olive Oil Adds a rich, fruity flavor to the mix.
- 1 Zucchini, sliced Provides a lovely crunch.
- 1 Yellow Bell Pepper, chopped Adds sweetness and color.
- 1 Small Onion, diced Forms the flavor base.
- 2 Cloves Garlic, minced Gives a warm, robust flavor.
- 1.5 cups Cherry Tomatoes, halved Juicy and bursting with sweetness.
- 2 cups Spinach Adds a pop of color and nutrition.
- 15 oz Crushed Tomatoes Forms the heart of the sauce.
- 2.5 cups Vegetable Broth Enhances the overall flavor profile.
- 1 tsp Italian Seasoning Adds authenticity and warmth.
- Salt & Pepper to taste Essential for rounding out the flavors.
- Fresh Basil & Grated Parmesan (optional) Adds a finishing touch.
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and let it cook for about 2-3 minutes until translucent.
- Add minced garlic, zucchini, and yellow bell pepper. Sauté for approximately 5 minutes.
Cooking
- Stir in the halved cherry tomatoes, crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper.
- Break the spaghetti noodles in half and submerge them into the pot.
- Bring the mixture to a boil, then reduce to a gentle simmer. Cook for 10-12 minutes, stirring every 2-3 minutes.
- Once the spaghetti is al dente, stir in the spinach for 1-2 minutes until it wilts.
Serving
- Taste the dish and adjust the seasoning as needed. Serve family-style right from the pot.
- Top with grated Parmesan or nutritional yeast and freshly chopped basil.
Notes
Stir occasionally to prevent the spaghetti from sticking. For best results, sauté the vegetables until tender, avoiding overcooking.