This Spaghetti Pasta Recipe is a variation of the iconic Italian dish pasta Aglio e Olio. Sauteed vegetables add a special touch of color and sweetness!
Italian spaghetti dinners are great!
They are simple to make and usually come together in no time at all.
One of my favorites is St. Joseph’s Spaghetti. This family recipe combines toasted breadcrumbs, walnuts, garlic, golden raisins and parsley.
Another family favorite is the iconic dish from Naples, spaghetti aglio e olio.
In fact, the recipe I’m sharing with you today is a variation of spaghetti with oil and garlic.
You won’t believe how easy this is to make!
Mise en place
The first thing we need to do is to bring a large pot of salted water to a rolling boil.
As you can see, this is a sauteed vegetable recipe with spaghetti. So you can anticipate that there will be a lot of veggies to chop. But first, let’s wash them properly.
Next, dice 2 medium zucchini, 1 red pepper, 2 french shallots, 3-4 green onions, and about 4-5 tablespoons of parsley.
You also need garlic.
Prep the garlic: Crush 4-5 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Give them a coarse chop and set them aside. Feel free to adjust this amount based on your personal preference.
Prep the pancetta: As an optional ingredient, you need about 3 ounces (90 grams) of diced Italian pancetta.
Instructions
Heat a large pan over medium-low heat. Add 6 tablespoons of olive oil.
If using, add the pancetta and saute until most of the fat has rendered and begins to turn golden. The total time will vary based on the size of the diced pancetta.
Add the chopped garlic, french shallots and a few pinches of red pepper flakes, if using.
Saute, stirring occasionally, for approximately 3-4 minutes or until the onions have softened. Do not let the garlic brown.
By this time, the water should be boiling. Time to add the spaghetti and cook according to package directions until al dente.
Increase the heat to medium-high, add the diced zucchini and saute for a couple of minutes until beginning to soften. Add about 1/2 cup of pasta water and continue to cook for a couple more minutes. Add more pasta water if the mixture appears dry.
It’s time to add the diced red pepper. Continue to saute. Don’t forget to season with salt and pepper according to your taste.
By this time the spaghetti should be al dente. Drain the pasta, while reserving about 1 cup of pasta water, and combine with the sauteed veggies in the pan. Once again, if the mixture appears dry, add a little pasta water.
Add the chopped green onions, parsley and a few hand-torn basil leaves.
Toss everything together and enjoy!
What to serve alongside this Spaghetti Pasta Recipe
If you prefer additional protein, this pasta dish is great with Lemon Garlic Shrimp or even Chicken Spiedini. Side salads like this Italian Salad with chopped greens or this Italian Tomato Cucumber Salad are also great accompaniments.
Tips
- Feel free to adjust the total amount of garlic.
- Any long pasta shape works well.
- Replace the zucchini and red pepper with any veggies you have in your fridge that needs to be consumed.
- Cook the pasta at the same time the veggies are being sauteed so that both are ready at the same time.
Easy pasta recipes we love
- Sauteed Broccoli and Cavatelli Recipe
- Lemon Pasta
- Pasta with Lentils Recipe
- Easy Tortellini Recipe
- Broccoli Rabe Orecchiette Recipe
- Penne all’ Arrabbiata
Looking for more? Be sure to visit the Pasta Category for more options.
Recipe Origin
If you have visited this website in the past, you probably know that I love easy pasta dinners.
Recently, I had the privilege of making this fantastic spaghetti dish with my good friend Carlo, a professional chef with over forty years of experience.
Take a look and see for yourself how easy it is to make this meal. Just click on the following link and be sure to subscribe to the YouTube channel as we plan to share more wonderful recipes with all of you!
Enjoy!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this easy spaghetti recipe, I would love to hear about it in the comments below and be sure to rate it!
Spaghetti Pasta Recipe with Veggies
Ingredients
- 6 tablespoons olive oil
- 3 ounces Italian pancetta 90 grams, optional
- 4-5 garlic cloves chopped, or to taste
- 2 french shallots minced
- ⅛ teaspoon crushed red pepper flakes or more, optional
- 2 medium zucchini diced
- salt and pepper to taste
- 1 red pepper diced
- 1 pound spaghetti 1 package (454 grams)
- reserved pasta water separated
- ¼ cup Italian flat-leaf parsley chopped fresh
- 4-5 basil leaves fresh, hand-torn
- ⅓ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese optional, to garnish
Instructions
- Bring a large pot of salted water to a rolling boil.
- In a large skillet, over medium-low heat, add the olive oil.
- If using, add the pancetta and saute until most of the fat has rendered and begins to turn golden. The total time will vary based on the size of the diced pancetta.
- Add the chopped garlic, french shallots and a few pinches of red pepper flakes, if using.
- Saute, stirring occasionally, for approximately 3-4 minutes or until the onions have softened. Do not let the garlic brown.
- Add the spaghetti to the pot of boiling water, stir, and cook according to package directions until al dente.
- Increase the heat of the pan to medium-high, add the diced zucchini and saute for a couple of minutes until beginning to soften.
- Add about 1/2 cup of pasta water and continue to cook for a couple more minutes. Add more pasta water if the mixture appears dry.
- Season with salt and pepper to taste.
- Add the diced red pepper and saute for a few minutes.
- Drain the pasta and reserve about 1 cup of the cooking water.
- Combine the pasta with the sauteed vegetables in the pan. If the dish appears dry, add a little of the reserved pasta water.
- Add the chopped green onions, parsley and a few hand-torn basil leaves.
- Toss together and serve. If desired garnish with grated cheese.
Notes
- Feel free to adjust the total amount of garlic.
- Any long pasta shape works well.
- Replace the zucchini and red pepper with any veggies you have in your fridge that needs to be consumed.
- Cook the pasta at the same time the veggies are being sauteed so that both are ready at the same time.
Marcellina says
I definitely wouldn’t be changing the amount of garlic – looks perfect to me!
Maria says
Thanks so much Marcellina!