Vegetable Spaghetti

By peridot728

Ingredients

• 1 1 1 lb. spaghetti
• 1 1 1 tbsp. extra-virgin olive oil
• 2 2 2 garlic cloves, minced
• 2 2 2 zucchini, sliced
• 1 1 1 carrot, chopped
• 1 1 1 red onion, thinly sliced
• 1 1 1 tbsp. tomato paste
• 1 1 can 1 (28-oz.) can diced tomatoes
• 1 1 1 tsp. Italian seasoning
• 1/4 1/4 1/4 tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper
• Sliced basil, for garnish
• Freshly grated Parmesan, for garnish

Preparation

Step 1

In a large pot of boiling water, cook spaghetti according to package directions. Reserve 1 cup pasta water then drain spaghetti.

In a large skillet over medium heat, heat oil then add garlic and cook until fragrant, 1 minute. Add zucchini, carrot, and red onion and cook until soft, 7 minutes. Stir in tomato paste then add diced tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper, simmer 10 minutes.

Add spaghetti to skillet and ½ cup of reserved pasta water and toss to combine. Add more pasta water as necessary to bring sauce together.

Garnish with basil and Parmesan to serve.