Weeknight Solution: Spaghetti with Seasonal Vegetables

Everyone seems to be on the go. Projects are ramping up, school is back in session and it can be hard to find find the time to make yourself something wholesome and filling without resorting to something over-salted or over-processed.

I love this pasta meal and rely on it often when time is at a premium. You might get put off by the chopping, but please reconsider it as a meditative practice rather than a chore. Dice, chop, chiffonade your vegetables and consider it a time out, shift your mind to some place calm.

This recipe is simple for a reason – it uses the best of what you can find at your local markets. I used what was left of our organic CSA share for the week, but please feel free to vary up the vegetables and use what looks best to your at the farmer's market. I used a very flavourful chicken stock, but a good vegetable stock would work as well to make this vegetarian/vegan. If you want to make this gluten-free, just make sure that your noodles are made from your favorite GF grain and your stock is homemade.

Spaghetti with Seasonal Vegetables
250 g spaghetti
2 tablespoons olive oil
1/2 onion, diced
4 cloves garlic, sliced
1 carrot, diced
4 kale leaves, ribs removed & leaves sliced into ribbons
a handful of green beans, cut into 1" pieces
pinch of salt
1-2 teaspoons aleppo pepper
1/2 cup good chicken or vegetable stock
1/2 zucchini, quartered & diced
handful of fresh basil, cut into a chiffonade
juice from 1/2 a lemon

In a large pot, cook spaghetti according to package directions in salted water. Do not let your pasta cook all the way.

Meanwhile, heat olive oil in a large skillet (preferably one with tall sides). Add in the onions and garlic and cook until soft. Add in the diced carrot, kale and green beans, along with a pinch of salt and the aleppo pepper and give everything a good stir. Pour in your chicken or vegetable stock and let the vegetables simmer over low heat for five minutes.

When your spaghetti is close to being cooked, drain away most of the water, leaving about 1/2 a cup of the cooking liquid. Add the zucchini in with the rest of the vegetables and let cook for a couple of minutes before adding in the spaghetti and the cooking liquid. Toss well and let the liquid reduce in half, while giving the pasta another few minutes to cook. Add in the basil and squeeze lemon juice over top and serve. Makes 3 large servings.

By Jeannette Ordas of Everybody likes Sandwiches

Jan Halvarson


Alex - The Interior DIYer said...

This sounds gorgeous and simple. I love meals like this where I'm not worried if I took meat out of the freezer before I left for work. Delve into that veggie drawer.

Trying this tonight!

Pinecone Camp said...

Looks delicious! The farmers markets are loaded with all kinds of goodness these days. I think I might do this one, a few times, over the next busy couple of weeks ;)

Unknown said...

wow that's amazing it's actually something I had last night for dinner with a difference that I use bechamel sauce for my version. bon apetit

elisa said...

This looks so good. I love recipes like this: easy to make and still healthy. Thanks for sharing it!

Erin said...

That's hilarious, I was just thinking it looked good and then realising I didn't take meat out of the freezer to defrost... So I think we're having this tonight. Very kid friendly too I'd say.

ltennet said...

This looks so delicious! I'm definitely going to make it during this busy weekend ahead. Looks filling and quick to make!Do you think you can cook it and then store in the fridge to heat up for later?

funkytime said...

looks delicious! trying tomorrow!!

kickpleat said...

Itennet, yes, you could heat this up the next day (or two) for leftovers. The pasta might be dry so you *may* need to add additional stock.

Bijoux said...

Healthy & easy!!! I'm sold!!!