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By inspiredtaste.net
Fresh and Easy Veggie Spaghetti
Instructions
Prep:10minCook:25min
Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.
Updated at: Tue, 14 Nov 2023 14:26:49 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
49
High
Nutrition per serving
Calories700.2 kcal (35%)
Total Fat27.5 g (39%)
Carbs94.8 g (36%)
Sugars15.5 g (17%)
Protein20.5 g (41%)
Sodium849.9 mg (42%)
Fiber10.8 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
12 ouncesspaghetti
or pasta of choice
4 tablespoonsolive oil
1 cuponion
chopped
0.5 poundzucchini
medium, chopped
0.5 poundyellow squash
medium, chopped
3garlic cloves
minced
½ teaspoondried oregano
¼ teaspoonred pepper flakes
2 tablespoonstomato paste
1 x 28 ouncecan whole peeled tomatoes
1 x 12 ounceroasted red peppers
jar, drained and cut into 1/2-inch pieces heaping cup
2 teaspoonsmushroom powder
optional
0.5 poundspinach leaves
fresh basil leaves
plus more for garnish
salt
black pepper
fresh ground
Parmesan cheese
or nutritional yeast for serving
Instructions
View on inspiredtaste.net
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Notes
6 liked
2 disliked
Delicious
Fresh
Go-to
Easy
Makes leftovers
