VEGETABLE SPAGHETTI RECIPES

Looking for an easy and delicious spaghetti recipe that’s perfect for vegetarians? Look no further than this mouth-watering Vegetarian Spaghetti recipe, complete with succulent cherry tomatoes and fresh vegetables that give it a healthy and satisfying flavor.

Vegetarian Spaghetti

Ingredients:

• 1 pound spaghetti
• 1 container cherry tomatoes, halved
• 1 medium zucchini, halved and sliced
• 1 medium yellow squash, halved and sliced
• 1 small red onion, halved and sliced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook spaghetti according to package directions, drain and set aside.
2. Combine cherry tomatoes, zucchini, yellow squash, and red onion in a large bowl.
3. Add olive oil, salt, and black pepper and toss to coat.
4. Spread veggies on a baking sheet and broil for 10 minutes, stirring occasionally.
5. Meanwhile, in a bowl combine the spaghetti, garlic, and chopped basil.
6. Once the veggies are done, add them to the spaghetti mixture and toss to combine.
7. Enjoy your deliciously healthy Vegetarian Spaghetti!

Vegetable Spaghetti Recipe

Ingredients:

• 7 oz. spaghetti
• 3/4 cup heavy cream
• 2/3 cup vegetable broth
• 2/3 cup frozen peas
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 zucchini, diced
• 2 tomatoes, seeds and diced
• 2 tbsp. olive oil
• 1 tbsp. mixed dried herbs
• 1/4 tsp. salt
• 1/8 tsp. black pepper

Instructions:

1. Cook spaghetti according to package directions, drain and set aside.
2. In a large skillet, heat olive oil over medium heat and sauté onions and garlic until onions are translucent.
3. Add zucchini, tomatoes, mixed dried herbs, salt and black pepper, and sauté for another 5 minutes.
4. Add heavy cream to the skillet and bring to boil.
5. Stir in vegetable broth and peas and cook until heated through, about 5 minutes.
6. Serve vegetable mixture over spaghetti and enjoy!

FAQ:

• Q: Can I make this recipe dairy-free?
• A: Yes, you can substitute almond milk or coconut cream for the heavy cream.
• Q: Can I use fresh peas instead of frozen?
• A: Yes, just cook fresh peas in boiling water for 2-3 minutes before adding them to the recipe.

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