Pasta is great if you’re feeding a large group or need a quick dinner, but we are not pasta people. We usually find ourselves taking naps after eating a lot of pasta, feeling tired and heavy. This Vegetable Pasta has us singing a different tune.
It’s light, fresh, full of exciting flavours, and is so pretty to look at. Using the vegetable noodles also makes us feel way less guilty about eating a big bowl of this pasta, though you could sub in any noodle you like.
This is a great recipe to help you get rid of veggies that are about to spoil in your fridge – throw in mushrooms, eggplant, whatever you have on-hand!
- 2 tbsp Olive Oil
- 1 medium Red Onion Chopped
- 1 Zucchini Chopped
- 1 Red Bell Pepper Diced
- 1 Yellow Bell Pepper Diced
- 1 bunch Asparagus Chopped
- 3 cloves Garlic Crushed
- 1 can Diced Tomatoes
- 1 tbsp Balsamic Vinegar
- 1/2 tbsp Dried Basil
- 1/2 tbsp Dried Oregano
- Salt & Pepper To taste
- 1 box Vegetable Spaghetti Noodles we use Catelli Super Greens
Heat olive oil in large frying pan over medium heat.
Add the onion, zucchini, red pepper, yellow pepper and asparagus to the pan. Cook for 5 to 10 minutes until the onion is translucent and the veggies are cooked through.
Add the crushed garlic and cook for an additional minute until fragrant.
Meanwhile, bring a large pot of water to a boil and cook spaghetti as directed on box.
Add the can of tomatoes (including liquid) and balsamic vinegar to the vegetable pan and bring to a medium simmer. Reduce heat and simmer lightly for 10 to 15 minutes until most of the liquid has dissolved and you are left with a thickened sauce.
To the vegetable mixture, stir in the basil, oregano and salt and pepper to taste.
Add the veggies to the cooked spaghetti and toss. Serve, and enjoy!
*Feel free to sub in other vegetables such eggplant, mushrooms, broccoli or whatever else you find in your fridge.