April 21st, 2016

Veggie Spaghetti

Veggie Spaghetti

 

I don’t remember when it started, but somewhere in our family history I started to saute veggies to eat with our spaghetti.  Not just eat with our spaghetti, but to eat them on top of our spaghetti.  Once we started, we couldn’t stop, and now this is what spaghetti is at our house.  We love it, and without the veggies, it’s just plain boring.

It’s really quite simple.  Just begin with your favorite spaghetti with meat sauce- the magic happens with you add fresh veggies.

 

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I added onions, squash, zucchini and pepper, and carrot shreds here – but you can throw in whatever is in the fridge.  Mushrooms and asparagus are good additions.  Of course we add some garlic and fresh ground black pepper as well.

 

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Pile the veggies on top, then sprinkle with some fresh Parmesan cheese, and your spaghetti will never be the same again.

 

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Veggie Spaghetti

Ingredients

1 tablespoon olive oil
1 onion diced
4 cups diced veggies such as peppers, carrots, zucchini, squash, asparagus, mushrooms
1-2 cloves garlic
fresh black pepper to taste
Your favorite spaghetti with meat sauce
Parmesan cheese

Directions

Heat olive oil  in a hot non-stick skillet.  Add your onions and let them cook about 5 minutes.   Depending on how big you slice your carrots, add them next because they take a little longer to cook.  Add some fresh minced garlic for flavor.  As your onions begin to caramelize (turn opaque and brown) add your peppers, squash and zucchini.  You can leave them crispy or let them cook and caramelize also.  Cook until everything is done (about 15-20 minutes depending on what you use, how you slice it and how crisp you want it- it’s up to you) – add some fresh ground pepper.

Spoon veggies on top of your spaghetti and top with Parmesan cheese.  The nice thing is, if you have a non-veggie eater (every family has one), they can have just spaghetti and everyone is happy!

Note: Use about 1 cup of veggies per person – I always do more and we will use the veggies again the next night for leftover and serve it with rice and another main dish.

 

kyrasiggie

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