Hungry? Lazy? Same here. Check your cupboards and freezer, and you'll find out that you likely already have everything you need to make a delicious meal of spaghetti with vegetables … in just 20 minutes! No one will have any idea that this dish is so quick and simple to make, and just as tasty. We won’t tell if you don’t.
Pro tip: The more colorful and varied your vegetable medley, the more impressive this pasta dish will look, so spend a few dollars to try a mixture with nicer veggies like broccoli or red bell peppers, for example. For a vegetarian version, just substitute the Parmesan cheese for a vegetarian alternative.
Easy spaghetti with veggies
12 ounces spaghetti
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 bag mixed frozen vegetables, thawed
Salt and pepper
½ cup Parmesan cheese, grated
Cook the pasta according to the instructions on the box. Drain, and set aside.
In a large, heavy-bottomed skillet over a medium-high heat, add the olive oil.
Once shimmering, add the garlic and red pepper flakes. Toss until fragrant, about 1 minute.
Add the frozen vegetables, and sauté until softened, about 5-7 minutes.
Add the spaghetti, and sauté until evenly coated in the oil mixture, and warmed through. Season to taste with salt and pepper. (If the mixture is too dry, add a tablespoon or two of water.)
Sprinkle the top of the pasta dish with Parmesan cheese, and let melt slightly before serving.