Vegetable Spaghetti Recipe

Vegetable Spaghetti picture


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Olive oil2 Tablespoon
 Garlic clove2 Medium, chopped fine
 Zucchini2 Ounce, shredded (Approximately 1/2 Loose Cup)
 Golden squash2 Ounce, shredded (Approximately 1/2 Loose Cup)
 Carrot2 Ounce, shredded (Approximately 1/2 Loose Cup)
 Celery root1 Ounce, shredded (Approximately 1/4 Loose Cup)
 Leek1 Ounce, white part only, shredded (Approximately 1/4 Loose Cup)
 Reduced chicken broth1 Cup (16 tbs)
 Finely shredded basil leaves1 Tablespoon
 Chopped fresh italian parsley1 Tablespoon
 Grated parmesan cheese2 Tablespoon
 Freshly ground black pepper To Taste
 Spaghetti1 Pound, cooked and drained

Nutrition Facts

Serving size

Calories 519 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.6%

Saturated Fat 2.7 g13.3%

Trans Fat 0 g

Cholesterol 6.6 mg2.2%

Sodium 297.4 mg12.4%

Total Carbohydrates 91 g30.2%

Dietary Fiber 1.3 g5%

Sugars 2 g

Protein 21 g41.6%

Vitamin A 61.8% Vitamin C 22.2%

Calcium 16.1% Iron 27.9%

*Based on a 2000 Calorie diet


In a large skillet, heat the olive oil with the garlic over moderate heat.
As soon as the garlic sizzles, add the shredded vegetables and saute, stirring, for about 30 seconds.
Add the broth and bring it to a boil.
Simmer briefly, just until the vegetables are tender-crisp.
Pour the vegetables and broth over cooked pasta and toss with the basil, parsley, Parmesan, and black pepper to taste.