Veggie Spaghetti

Ingredients

Serving Ingredient Notes
1/2 box Spaghetti Cooked (reserve a splash of pasta water)
2 tbsp Olive oil For sautéing
1 Zucchini Chopped
1 Yellow squash Chopped
1 tbsp Tomato paste  
14 oz can Diced tomatoes  
1/2 jar Roasted red peppers or pimentos Chopped
2 cups Spinach  
1 1/2 tbsp Garlic Minced
1/2 tsp Dried oregano or Italian seasoning  
Dash Red pepper flakes  
Pinch Salt & pepper  

Instructions

  1. Heat a large skillet over medium heat and add a drizzle of olive oil. Add the minced garlic, chopped zucchini, and chopped yellow squash. Cook, stirring occasionally, until the squash begins to soften, about 5–8 minutes.
  2. Add the dried oregano (or Italian seasoning), red pepper flakes, salt, and pepper; stir to combine and cook briefly.
  3. Stir in the tomato paste, then add the chopped roasted red peppers and the can of diced tomatoes. Bring the mixture to a low simmer and cook until the sauce thickens, about 10 minutes.
  4. Stir in the spinach and cook 1–2 minutes until wilted.
  5. Turn off the heat and add the cooked spaghetti to the skillet. Toss to combine; if the sauce is too thick, add a spoonful or two of the reserved pasta water to loosen it.
  6. Taste and adjust seasoning if needed. Serve warm.