Very Veggie Spaghetti Recipes

Steps:

• Fill a pasta pot with pasta and steamer inserts three-quarters of the way full with salted water. Place over medium-high heat and bring to a rapid boil. Cook the pasta in the pasta insert according to the package instructions.
• Meanwhile, fill the steamer insert with the asparagus, snap peas and green beans. When there is 4 minutes left on the pasta, add the steamer insert to the top of the pot and cover with the lid.
• Carefully remove the steamer insert and set aside. Remove the pasta insert, shaking the excess water back into the pot, and set aside. Reserve 1 cup pasta water and dispose of the remaining water.
• Return the pasta pot to high heat and add the olive oil, butter, chili flakes, tomatoes, garlic and some salt and pepper and cook, stirring occasionally, until the garlic is fragrant and beginning to brown, about 1 minute.
• Deglaze the pot with the white wine and 1/2 cup reserved pasta water. Stir in the drained pasta, steamed vegetables and spinach. Cook until the spinach has wilted and the sauce has slightly thickened, adding pasta water as needed.
• Stir in three-quarters of the Parmesan and season to taste. Serve, garnished with the remaining Parmesan and torn basil.

Steps:

• Heat oi in a skillet and add veggies. saute until they start to get tender.
• add pasta sauce.
• reduce heat and cover, simmer 1 hour, stirring occasionally.
• cook pasta according to package, serve with sauce!
• **Sometimes I like to brown THIN pork chops (or chicken) first and then throw that in too. It will finish cooking in the sauce and pull apart very easily**.

Steps:

• Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting to colour. Add the courgette, garlic and chilli flakes, if using, and cook for a further 3-5 mins until the courgette starts to go very soft.
• Stir in the tomatoes, a can full of water, tomato purée, the vinegar, bouillon, olives and capers, bring to a gentle simmer and cook, uncovered, for 15 mins.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. If you're following the Healthy Diet Plan, serve two portions with half the cheese scattered on top, and chill the rest for another day. Will keep chilled for up to three days. Reheat portions in the microwave until piping hot, or on the hob, covered, over a medium heat with a splash of water to loosen.

Steps:

• Heat olive oil in large pot. Saute garlic, onion, celery, green pepper, mushrooms, tofu crumbles and spices in oil.
• Add tomatoes, tomato paste and tomato sauce and bring to boil.
• Simmer on low heat for one hour.
• Serve over whole wheat pasta, steamed spaghetti squash, spinach or your favorite julienne vegetables.
• Top with grated parmesan cheese.