If you’ve just done a grocery run and went a little crazy in the produce aisle, here is a great way to use a variety of those veggies. This spaghetti is simple, delicious, and fairly light to boot. There are certain veggies that will work better than others with the flavor profile—think leafy greens, olives, and cherry tomatoes. But it can be made quite yummy with just about anything.
- Spaghetti, cooked according to directions on the box
- Olive oil
- Garlic, minced
- Feta or similar cheese
- Shredded Parmesan
- Red pepper flakes, pepper, herbs to taste
- Vegetables: You can use anything, the best combo being olives, kale, artichokes, onions, and cherry tomatoes
Start by sautéing your vegetables with olive oil in a large saucepan or wok, in order of how long they take to cook, adding garlic about halfway through. You might start with the onions until they soften, then garlic, before cooking down your leafy greens, and just barely cooking your cherry tomatoes. Keep in mind, the veggies will cook a little more when you add the hot pasta. Sprinkle pepper and red pepper flakes on top and mix.
Cook your pasta al dente according to package instructions, saving a bit of pasta water just in case you want to thicken your sauce.
Drain the pasta and add it while hot to the vegetables, then sprinkle as much feta and parmesan as you like and mix it all together. If it seems a bit dry, add a bit more olive oil and some of the pasta water to thicken things up. Taste, and salt as needed. Serve with more parmesan on top.