There are times when I am looking for a hardy pasta dish that is meat free but filled with delicious veggies. This is truly my go to recipe. It is a quick pantry pull together meal but, still fills the tummy with a whole lot of love.
There is nothing wrong with pulling items from your pantry and freezer and still have an awesome meal for the family. This dish does just that. Quick and easy is what every busy mom wants when you are trying to get everything else done doing the week with kids. Pull out your favorite spaghetti sauce, a bag of frozen veggies, spaghetti noodles, herbs and spices to enhance those flavors. This vegetarian spaghetti is filled with vegetables that are still nice and crisp for a blast of flavor from the thick sauce that also coats the noodles. Honestly, you could use whatever veggies you have in the refrigerator to create this one pot wonder, mushrooms, zucchini, yellow squash, they are all great choices. I would give it a good 15 minutes and dinner is served.
Try some of my other vegetarian dishes:
Ingredients Vegetarian Spaghetti
1 lb. Spaghetti Pasta
1 jar Spaghetti sauce
1 bag frozen mixed vegetables
1 tsp Oregano
1 tsp Basil
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp parsley
cherry tomatoes (for garnish)
Let's Cook!
Cook the pasta until al dente. (firm, but tender) Salt and garlic powder to give the pasta a good flavor.
Over medium heat pour in 1 cup of jarred spaghetti sauce or you can create your on marinara sauce.
Combine parsley, garlic powder, basil, onion powder, and oregano. Stir until it is blended well. Cook for 15 minutes over low heat.
Add into the saucepan the spaghetti pasta and mixed vegetables. Allow the mixed vegetables to heat up but don't over cook. Allow a crisp bite to the veggies. Blend well and serve.
Bon Appetit, ENJOY!
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