Chunky Vegetable Spaghetti(A Favorite Of Mary Sue And Bruce Lambert)
A hearty vegetable spaghetti dish featuring fresh zucchinis, peppers, mushrooms, and a flavorful tomato sauce, perfect for a nutritious, family-friendly meal.
Ingredients
Instructions
- Chop the zucchini, yellow squash, green peppers, onions, sweet red pepper, and mushrooms into large bite-sized pieces.
- Chop the celery into small pieces.
- Heat the onions, celery, and green peppers in a large deep skillet; add the drained stewed tomatoes and simmer until vegetables are hot.
- Add the zucchini, yellow squash, sweet red pepper, mushrooms, oregano, and garlic salt to taste.
- Simmer until vegetables are cooked but still crunchy.
- Add the spaghetti sauce and heat until hot.
- Serve the vegetable mixture over cooked spaghetti with grated cheese on top.
Tips & Substitutions
For a heartier dish, consider adding cooked ground turkey or sausage to the vegetable mixture. If you're short on time, pre-chopped vegetables can save you prep work. You can substitute any vegetables you have on hand, such as carrots or broccoli, to customize the recipe to your liking. This recipe is also great for using up leftover veggies from the fridge.
Serving Suggestions
This hearty dish pairs beautifully with a side of garlic bread or a fresh green salad for a complete meal. For added flavor, sprinkle with freshly grated Parmesan cheese before serving. It also makes a delicious lunch option the next day, and you can explore other Italian recipes for variety.
Storage & Reheating
Store leftover Chunky Vegetable Spaghetti in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave in a bowl or warm on the stovetop over low heat until heated through. If the sauce thickens, add a splash of water or broth to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Vegetable Spaghetti(A Favorite Of Mary Sue And Bruce Lambert) contains roughly 709 calories, with 22g protein, 128g carbohydrates, and 24g fat. It is an excellent source of vitamin C (250% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (176% of the Daily Value). Note that it is relatively high in sodium, at 994mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the vegetable mixture and sauce in advance, then store them separately in the refrigerator. This allows the flavors to meld together. When ready to serve, simply cook the spaghetti and combine everything for a quick meal.
What can I substitute for spaghetti?
If you want a healthier option, try using zucchini noodles or whole-grain pasta. Gluten-free pasta can also be used if you're avoiding gluten. Each option will still pair well with the chunky vegetable sauce.
How can I make this recipe spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños when simmering the vegetables. You can also serve the finished dish with hot sauce on the side for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).