Fresh Vegetable Spaghetti Recipe

Name: Fresh Vegetable Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Spaghetti (angel Hair Works, Too); 1 cup Fresh Tomatoes, Diced Into 1/2 Inch Size (use Different Colored Tomatoes For An Extra Kick!); 2 Tablespoons Extra Virgin Olive Oil, Divided; 1 dash Balsamic Vinegar, to taste; 2 Tablespoons Chopped Fresh Basil; 2 Tablespoons Chopped Fresh Parsley; 1 pinch Red Pepper Flakes, to taste; 2 pinches Salt To Taste; 1 whole Small Garlic Clove; 4 ounces, weight Zucchini, Yellow Squash, Spaghetti Squash, Or Whatever You Have On Hand; 4 ounces, weight Fresh Baby Spinach, Stems Removed; 1 pinch Fresh Ground Pepper, to taste; 3 Tablespoons Toasted Pine Nuts (optional)

Servings: persons

8 ounces, weight Spaghetti (angel Hair Works, Too)
1 cup Fresh Tomatoes, Diced Into 1/2 Inch Size (use Different Colored Tomatoes For An Extra Kick!)
2 Tablespoons Extra Virgin Olive Oil, Divided
1 dash Balsamic Vinegar, to taste
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Parsley
1 pinch Red Pepper Flakes, to taste
2 pinches Salt To Taste
1 whole Small Garlic Clove
4 ounces, weight Zucchini, Yellow Squash, Spaghetti Squash, Or Whatever You Have On Hand
4 ounces, weight Fresh Baby Spinach, Stems Removed
1 pinch Fresh Ground Pepper, to taste
3 Tablespoons Toasted Pine Nuts (optional)

1
1.
2
Place tomatoes, 1 tablespoon of the olive oil, a splash of balsamic vinegar, basil, parsley, and pepper flakes in a medium-sized bowl and stir to combine.
3
Season with salt to taste, and let sit at room temperature for at least one hour.
4
2.
5
Cook pasta according to directions on package.
6
3.
7
While pasta cooks, heat the remaining 1 tablespoon of olive oil in a skillet over medium-low heat.
8
Add the squash and garlic and stir for about 3 minutes.
9
Add the spinach and saute for an additional 2 to 3 minutes, until the spinach begins to wilt and the squash is just getting tender.
10
4.
11
Drain pasta and transfer to a large bowl.
12
Add the tomato mixture and the squash and spinach mixture to the pasta.
13
Toss to combine.
14
5.
15
Season with additional salt and pepper, if needed.
16
Sprinkle the toasted pine nuts on top.
17
Serve warm.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces, weight Spaghetti (angel Hair Works, Too), 1 cup Fresh Tomatoes, Diced Into 1/2 Inch Size (use Different Colored Tomatoes For An Extra Kick!), 2 Tablespoons Extra Virgin Olive Oil, Divided, 1 dash Balsamic Vinegar, to taste, and more.

Yes, Fresh Vegetable Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Vegetable Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions