This Swift Spaghetti with Zucchini & Artichoke Hearts is a vibrant, low-fat meal that comes together in under 20 minutes. The dish combines the earthy richness of canned artichoke hearts with the fresh, mild sweetness of grated zucchini and shredded carrots. Sautéed onions provide a savory base, while garlic powder and dried parsley add aromatic depth. Tossed with al dente spaghetti or linguine and finished with a sprinkle of sharp Romano cheese, this recipe offers a satisfying texture contrast between the soft vegetables and firm pasta. It is an excellent choice for weeknight dinners, light lunches, or anyone seeking a healthy, plant-based option that doesn’t compromise on flavor. Simple ingredients make this a reliable favorite for busy households.
Swift Spaghetti With Zucchini & Artichoke H
Description
This Swift Spaghetti with Zucchini & Artichoke Hearts is a vibrant, low-fat meal that comes together in under 20 minutes. The dish combines the earthy richness of canned artichoke hearts with the fresh, mild sweetness of grated zucchini and shredded carrots. Saut&# 195;©ed onions provide a savory base, while garlic powder and dried parsley add aromatic depth. Tossed with al dente spaghetti or linguine and finished with a sprinkle of sharp Romano cheese, this recipe offers a satisfying texture contrast between the soft vegetables and firm pasta. It is an excellent choice for weeknight dinners, light lunches, or anyone seeking a healthy, plant-based option that doesn't compromise on flavor. Simple ingredients make this a reliable favorite for busy households.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package directions until al dente.
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While the pasta is cooking, warm the vegetable oil in a large saucepan over medium heat.
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Add the thinly sliced onions to the pan, cover, and cook for 5 minutes until softened.
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Stir in the shredded carrot, coarsely grated zucchini, quartered artichoke hearts, garlic powder, and dried parsley.
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Cover the pan again and cook for an additional 5 minutes until the vegetables are tender.
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Drain the cooked pasta well.
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Toss the drained pasta with the vegetable mixture in the saucepan.
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Season with salt and pepper to taste, then sprinkle with grated Romano cheese before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 148.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 2.0g8%
- Sugars 0.6g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a completely vegan dish, omit the Romano cheese or substitute with a vegan parmesan alternative.
Fresh parsley can be used instead of dried; increase the amount to 1 tablespoon if using fresh.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to refresh the pasta.
If the zucchini releases too much water during cooking, uncover the pan for the last 2 minutes to allow excess moisture to evaporate.
