
Recipe by
Chef Greenleaf
Light and Flavorful Veggie Aglio Olio Spaghetti
Chef GreenleafVegetarian Cuisine
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This vegetarian spaghetti is a vibrant and light dish perfect for a satisfying meal without being too heavy. The combination of zucchini, mushrooms, corn, and bell peppers with the Aglio Olio sauce creates a colorful and flavorful pasta experience.
Ingredients:
- 200g spaghetti
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1/2 cup corn kernels
- 1 bell pepper, diced
- 1/4 cup San Marzano tomatoes, crushed
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Grated Parmesan cheese for garnish
Instructions:
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add diced zucchini, sliced mushrooms, corn kernels, and diced bell pepper to the pan. Cook until the veggies are tender-crisp.
- Add crushed San Marzano tomatoes to the pan and stir to combine with the veggies.
- Toss in the cooked spaghetti and mix well with the veggies and sauce.
- Season with red pepper flakes, salt, and black pepper. Adjust the seasoning according to your taste.
- Add fresh basil and parsley to the spaghetti mixture and stir to combine.
- Serve the veggie Aglio Olio spaghetti hot, garnished with grated Parmesan cheese on top.
Enjoy your light and flavorful veggie Aglio Olio spaghetti with a hint of cheese and herbs for that extra burst of flavor! Feel free to adjust the ingredients and seasonings to your liking. Bon appétit!
