FeelGoodFoodie · by Yumna Jawad★ 5.0 (3)
Veggie Spaghetti Recipe
NUTRITION · PER SERVING29M COOK
CAL 15%·PRO 19%
CARBS 52G71% OF CAL
5G FIBER39G OTHER8G TOTAL SUGAR
FAT 4G14% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot vegetable spaghetti with fresh tomatoes, zucchini, and herbs, cooked quickly in under 30 minutes. Plant-based and comforting Italian-style pasta dinner.
mainitalianpastavegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 large onion (chopped)
- 1 medium zucchini (halved lengthwise, then sliced)
- 1 medium summer squash (halved lengthwise, then sliced)
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 3 garlic cloves (minced)
- 1 pint cherry tomatoes
- 1 tablespoon Italian seasoning
- ¼ cup tomato paste
- 1 14.5 ounce can fire roasted diced tomatoes
- 5 cups water
- 1 pound dried spaghetti
- ½ cup freshly grated Parmesan cheese (optional)
- Fresh basil (for serving)
At a glance
PER SERVING · TIME 29M
CAL 15%·PRO 19%
CARBS 52G71% OF CAL
5G FIBER39G OTHER8G TOTAL SUGAR
FAT 4G14% OF CAL
0G SAT4G UNSAT
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
- 14m
- Sodium
- 425mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.