How To Make Veggie Spaghetti Puttanesca
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 small onion, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 can (14 oz) diced tomatoes
- 1/4 cup sliced black olives
- 2 tbsp capers
- 1/2 tsp red pepper flakes
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish
Instructions
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Cook the spaghetti according to package instructions. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion. Cook until fragrant and onions are translucent.
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Add sliced red bell pepper and zucchini to the skillet. Cook for 5 minutes until vegetables are slightly tender.
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Stir in diced tomatoes, black olives, capers, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes, allowing the flavors to meld together.
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Add the cooked spaghetti to the skillet and toss everything together until well combined.
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Serve the veggie spaghetti puttanesca hot, garnished with fresh parsley.
Nutrition
- Calories : 352kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 412mg
- Total Carbohydrates : 61g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 9g
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