Easy Veggie Spaghetti
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple vegetarian spaghetti with tomato sauce loaded with bell peppers, carrots, mushrooms, broccoli, and garlic. Easy enough for family dinners, served with garlic bread or salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces dry spaghetti pasta
- 3 tablespoons extra virgin olive oil (divided)
- 1 cup chopped red onion
- 1 red bell pepper (chopped into ½-inch pieces)
- 1 yellow bell pepper (chopped into ½-inch pieces)
- 1 medium carrot (diced)
- 6 cremini mushrooms (chopped)
- 2 cups broccoli florets (chopped into bite-size pieces)
- 4 cloves garlic (minced)
- 15 ounces crushed tomatoes
- ½ teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- grated or shredded Parmesan cheese and/or fresh basil (optional, for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 466mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 903mg
- Calcium
- 63mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 466MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.