The Huffman Household is a fairly healthy one. However, a few days passed this week and I realized I hadn’t eaten a SINGLE vegetable. I wanted to find a recipe that was loaded with veggies (other than broccoli) and I found this!
Here’s what you need:
1 box whole grain spaghetti
3 tablespoons extra virgin olive oil
1 cup finely diced white onion
2 cups sliced zucchini
2 cups yellow squash
1 cup red bell pepper
1 cup yellow bell pepper
1 cup green bell pepper
3 tablespoons minced garlic
2 cups sliced white mushrooms
3 cups baby spinach, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons fresh minced thyme
First, cook spaghetti, drain, and set aside.
Chop all the veggies (this is super time-consuming). Heat 3 tablespoons of olive oil in a large (I’m talking HUMONGOUS) skillet over medium heat. Sauté all veggies about 5 minutes.
Pour veggies into a large pot (or bowl) with the spaghetti noodles, while seasoning with salt and pepper.
Heat 4 tablespoons of olive oil in a small saucepan over medium heat. Add in garlic and thyme and cook for about 3 minutes. Pour the oil over spaghetti and veggies, stirring.
This was pretty good! I mean, I think it needed a little something else, like chicken or shrimp. But, it was a tasty, healthy dish! I think if I make it again, I’ll forgo the bell peppers. They weren’t my favorite. Other than that, it was great!