Vegetable Spaghetti

Sometimes vegetarian dishes can taste as good as their meat counterparts. When I started making Spaghetti with vegetables, I wasn’t sure if it would taste all that great without chicken or meat. Surprisingly, this Spicy Vegetable Spaghetti tasted great and satisfied our taste buds. I added lots of garlic for an extra flavor. I usually skip cheese while making Spaghetti/Pasta to keep it light.

Here is the recipe for a simple and healthy Vegetable Spaghetti. This is an excellent lunch/dinner for kids.

Vegetable Spaghetti

Ingredients

Spaghetti – 1 packet – 16 oz/1 lb approx (I used Barilla Spaghetti)
Olive Oil – 1/2 tsp + 2 tbsp
Diced Onions – 1 medium
Finely chopped garlic – 4 or 5 cloves
Fresh or Frozen Mixed Vegetables – 2 cups (I used Beans, Carrots, Green Peas, Corn and Potatoes)
Canned Crushed Tomatoes – 2 cups
Chilly Garlic Sauce – 1 tbsp (Alternatively, use Red Chilly Flakes)
Italian herb seasoning – 2 tbsp (The ingredients are Marjoram, Thyme, Rosemary, Sage, Oregano, Basil)
Black Pepper powder – 2 tsp
Onion Powder – 1 tsp (optional)
Salt- to taste
Water – as needed

Preparation Method

Cook the spaghetti in boiling water according to the instructions on the packet. Add salt and 1/2 tsp olive oil while cooking spaghetti.
Drain water from the spaghetti and keep aside.
Meanwhile, sprinkle water, cover and microwave the vegetables along with salt for around 3-5 minutes until half cooked. Drain excess water if any and keep aside.
Heat 2 tbsp olive oil in a skillet and saute onions until soft.
Add the finely chopped garlic and stir fry for 2 minutes.
Reduce heat and add Italian seasoning, pepper powder, onion powder and chilly garlic sauce. Saute for 2 minutes.
Add crushed tomatoes along with salt to taste and allow it to cook for 5-7 minutes on medium heat.
Next add the half cooked vegetables and saute for a few minutes.
Finally, add the cooked spaghetti and toss everything nicely for a few minutes.
You may sprinkle grated cheese on the spaghetti before serving.