Veggie Spaghetti

Last night’s dinner was quick and easy to whip up in a hurry. We had my little sister, Eliza, over and she helped me keep tabs on what ingredients we were using and how we made this delicious meal. Here’s a photo of Eliza when we went to the Riverbanks Zoo the other week!

Back to dinner…Onions, mushrooms and spinach were the only vegetables I had left in my refrigerator, so feel free to add another others that you have and pack it full of veggies!

Veggie Spaghetti


  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 8 ounce package baby portobella mushrooms (sliced)
  • 1 tablespoon garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • dash of red pepper flakes (or more, if you prefer more)
  • 1/2 teaspoon Italian Seasoning (marjoram, thyme, rosemary savory, sage, oregano, and basil blend)
  • 4-5 ounces fresh spinach
  • 1/4 cup reduced sodium chicken broth
  • 24 ounce can tomato sauce (Bertolli Olive Oil and Garlic)
  • 13.25 ounce box of whole wheat angel hair pasta
  • gouda cheese


  1. Prepare veggies.
  2. Sauté onions, mushrooms and garlic in olive oil, over medium high heat.
  3. Once tender, add in salt, pepper, seasonings, spinach, and chicken broth.
  4. Let it simmer for 5 minutes, reducing the liquid a little bit.
  5. Turn the heat down to low/medium low and stir in the tomato sauce.
  6. Boil the noodles.
  7. Serve with chunks of gouda cheese and enjoy!

Servings: 4-5

Happy eating!




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