Description
A delightful and easy-to-make one-pot vegetarian spaghetti recipe that is packed with flavors from mushrooms, spinach, and tomatoes, finished with a sprinkle of Parmesan cheese.
Ingredients
Units
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Main Ingredients:
- 2 teaspoons extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 1 (8 oz.) package button mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Additional Ingredients:
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 10 oz. thin spaghetti noodles
- 3 cups fresh spinach or baby spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Saute Onion and Mushrooms: Heat olive oil in a pot, saute onion and mushrooms until tender.
- Add Seasonings: Add garlic, salt, black pepper, and red pepper flakes; saute briefly.
- Add Liquid Ingredients: Pour in vegetable broth and canned tomatoes, bring to a boil.
- Cook Noodles: Add spaghetti, cover, and cook until wilted.
- Add Spinach: Stir in fresh spinach until wilted.
- Finish and Serve: Remove from heat, stir in Parmesan cheese, adjust seasonings, and serve with herbs and extra cheese.
Notes
- You can use whole wheat spaghetti for added nutrition.
- Feel free to garnish with additional fresh herbs for more flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
