Veggie Spaghetti

The best part of a vegetable spaghetti is you don’t realise just how many vegetables make this pasta so delicious.

Ingredients:

• Pasta

• 4 tbsp olive oil

• 1 x Zucchini

• 2 x Squash

• ½ Red Capsicum

• ½ Yellow Capsicum

• ½ Green Capsicum

• 500g Spinach

• 2 Garlic cloves

• 1 Small Onion

• 250g Cherry Tomatoes, crushed

• 2 tbsp Tomato Paste

• Handful of fresh Basil, plus more for garnish

SERVES: 4 | Prep & Cook Time: 30 Minutes

Method

1. Heat olive oil in a large frypan over medium heat. Add onion and cook, occasionally stirring until translucent; 3-5 minutes.

2. Add zucchini, yellow squash, garlic, capsicums, and a generous pinch of salt then cook, stirring occasionally until veggies have softened. Stir in the tomato paste and cook another minute.

3. Add the crushed tomatoes and bring to a low simmer and cook until the liquid has thickened.

4. While the sauce simmers, bring a large pot of salted water to a boil then cook pasta according to package directions.

5. Take the sauce off the heat and stir in spinach and basil. Toss in the cooked pasta and serve with parmesan and fresh basil.

   Recipe by: A Better Choice