This delightful Summer Vegetable Spaghetti is a perfect lacto-vegetarian meal that highlights the natural flavors of fresh produce. Thinly sliced yellow squash and zucchini add a tender crunch, while fresh green beans provide a pop of color and texture. The sauce is built on a foundation of sweet caramelized onions, aromatic garlic, and rich tomato paste, seasoned with a hint of chili powder for warmth. It&# 226;ÂÂs a quick, satisfying weeknight dinner that feels both homey and refined. Serve it topped with freshly grated Parmesan cheese for a creamy finish. This dish is ideal for warm evenings when you want something light yet filling, bringing the essence of summer to your table without the heavy richness of traditional meat-based pasta sauces.
Summer Vegetable Spaghetti (Lacto
Description
This delightful Summer Vegetable Spaghetti is a perfect lacto-vegetarian meal that highlights the natural flavors of fresh produce. Thinly sliced yellow squash and zucchini add a tender crunch, while fresh green beans provide a pop of color and texture. The sauce is built on a foundation of sweet caramelized onions, aromatic garlic, and rich tomato paste, seasoned with a hint of chili powder for warmth. It&# 226;ÂÂs a quick, satisfying weeknight dinner that feels both homey and refined. Serve it topped with freshly grated Parmesan cheese for a creamy finish. This dish is ideal for warm evenings when you want something light yet filling, bringing the essence of summer to your table without the heavy richness of traditional meat-based pasta sauces.Ingredients
Directions
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Bring a large pot of salted water to a boil over high heat.
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Add the spaghetti and cook according to package directions until al dente.
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Drain the pasta, reserving 1 cup of the starchy pasta water.
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Meanwhile, in a large skillet or saucepan, sauté the sliced yellow onions in a little oil or butter until softened and translucent.
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Add the minced garlic and cook for another minute until fragrant.
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Stir in the tomato paste, water, chili powder, salt, and pepper, mixing well to form a sauce.
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Add the sliced yellow squash, zucchini, and green beans to the skillet.
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Cover and simmer for 5-7 minutes, or until the vegetables are tender-crisp.
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Add the drained spaghetti to the skillet with the vegetable sauce.
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Toss everything together over low heat, adding reserved pasta water a splash at a time if the sauce is too thick.
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Remove from heat and toss in the grated Parmesan cheese until melted and creamy.
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Season with additional salt and pepper to taste if needed.
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Serve immediately while hot.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 504.8kcal
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 5.9g30%
- Cholesterol 26.4mg9%
- Sodium 2678.5mg112%
- Total Carbohydrate 81.5g28%
- Dietary Fiber 14.1g57%
- Sugars 26.9g
- Protein 27.0g54%
* 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 best results, slice the squash and zucchini uniformly so they cook evenly.
You can substitute the water with vegetable broth for a deeper flavor.
If you prefer a richer sauce, add a splash of olive oil or a tablespoon of butter when tossing the pasta.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to restore creaminess.
Feel free to add other summer vegetables like cherry tomatoes or bell peppers for extra variety.
