Description
This One-Pot Vegetarian Spaghetti is a quick and flavorful dish that combines mushrooms, spinach, and tomatoes with whole wheat spaghetti for a satisfying meal.
Ingredients
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- 2 teaspoons extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 1 (8 oz.) package button mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 10 oz. thin spaghetti noodles
- 3 cups fresh spinach or baby spinach
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh chopped basil or parsley, optional
For the spaghetti:
For serving:
Instructions
- Heat olive oil in a medium pot over medium heat. Add onion and mushrooms and saute until tender.
- Add garlic and season with salt, pepper, and red pepper flakes. Saute briefly.
- Increase heat and add tomatoes and broth. Bring to a boil.
- Add spaghetti noodles and cook covered for 5 minutes.
- Add spinach and wilt in the pot.
- Remove from heat and let sit covered.
- Stir in Parmesan cheese and adjust seasonings.
- Serve with fresh herbs and extra Parmesan.
Notes
- Feel free to add more vegetables like bell peppers or zucchini.
- For a vegan option, omit the Parmesan cheese or use a vegan alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
