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Garden Pasta

Garden Pasta recipe image
This Garden Pasta is a vibrant, healthy twist on traditional Italian comfort food. By combining tender spaghetti with a medley of fresh chopped tomatoes, crunchy celery, and sweet carrots, you create a dish that is as colorful as it is flavorful. The addition of basil, oregano, and garlic powder infuses the sauce with authentic Mediterranean aromatics, while the green onions provide a fresh, sharp finish. It’s a perfect weeknight dinner that comes together quickly without sacrificing depth of flavor. Light yet satisfying, this recipe is ideal for those looking to incorporate more vegetables into their meals while enjoying a hearty, home-cooked meal that appeals to the whole family.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 326.4
Dietary: Low-cal, Vegan
Description
This Garden Pasta is a vibrant, healthy twist on traditional Italian comfort food. By combining tender spaghetti with a medley of fresh chopped tomatoes, crunchy celery, and sweet carrots, you create a dish that is as colorful as it is flavorful. The addition of basil, oregano, and garlic powder infuses the sauce with authentic Mediterranean aromatics, while the green onions provide a fresh, sharp finish. It’s a perfect weeknight dinner that comes together quickly without sacrificing depth of flavor.
Ingredients
  • 5 ea Tomatoes, chopped
  • 2 ea Celery, chopped
  • 2 ea Carrots, chopped
  • 1 ea Onion, medium, chopped
  • 8 ea Green onion, chopped
  • 1 package Equal
  • 1 teaspoon Basil
  • 1/4 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Oregano
  • 1 tablespoon Vegetable or salad oil
  • 1 pound Spaghetti
Directions
  1. 1
    Bring a large pot of salted water to a rolling boil.
  2. 2
    Add spaghetti and cook until al dente according to package instructions.
  3. 3
    Drain pasta, reserving 1 cup of starchy pasta water before draining completely.
  4. 4
    Heat vegetable oil in a large skillet over medium heat.
  5. 5
  6. 6
    Stir in chopped celery and carrots, cooking for another 3-4 minutes until slightly tender.
  7. 7
    Add chopped tomatoes, basil, oregano, garlic powder, salt, and pepper to the skillet.
  8. 8
    Simmer the vegetable mixture for 5 minutes to allow flavors to meld.
  9. 9
    Toss the cooked spaghetti into the skillet with the vegetables.
  10. 10
    Add reserved pasta water a splash at a time to create a light sauce and coat the pasta evenly.
  11. 11
    Taste and adjust seasoning if necessary, then serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 326.4kcal
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 2507.2mg105%
Total Carbohydrate 61.8g21%
Dietary Fiber 10.1g41%
Sugars 16.3g
Protein 10.3g21%

* 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

Ingredient Note: The recipe lists "1 package Equal" in the ingredients. This is likely a sweetener substitute. If you prefer a traditional flavor profile, you may omit this or substitute with a pinch of sugar or honey if not keeping the dish vegan/low-cal.

Variations: For extra protein, add grilled chicken breast, white beans, or tofu cubes. You can also swap spaghetti for penne or fusilli for a heartier texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.

Tips: Reserving pasta water is crucial for binding the sauce to the noodles. The starch helps create a silky texture without needing heavy creams or oils.

Keywords: pasta, vegetables, italian, healthy, vegan, spaghetti, tomatoes, basil, oregano, garlic, onion, celery, carrots, green onion, low-calorie, easy dinner, mediterranean, fresh herbs, quick meal, plant-based, garden fresh
Read it online: https://www.chefs-mate.com/recipe/garden-pasta/