Garden Vegetable Spaghetti Toss

I’m sure everyone will agree especially if you are fortunate enough to have the week-ends off, that they just go by way to quickly because it’s really Monday again. The great thing about Mondays is the fact that it’s time for another meatless Monday. Meaning lighter meals, nutritional veggies and great taste. This meatless monday I have a nice Garden Vegetable Spaghetti Toss, with plenty of vibrant colours and great taste, without all the heavy sauce and traditional meatballs, that most of us are used to pairing with a spaghetti dish.

In Italy we have a pasta called Pasta Bianca, which is white pasta, it’s usually spaghetti tossed in butter with a little cheese, salt and pepper. It’s nothing special just really quick and easy for a dinner that you have no time for. This is a replication of that quick, and easy dinner, but I have added some great veggies for added nutrition and colour, along with some tossed garlic whole wheat bread crumbs for a little more flavour and texture.

I hope all of you had a great week-end, and did some thing fun or relaxing. My family and I went fishing, swimming than a few ice cream trips along with some fire fly-catching at night. It was a week-end full of great fun in the sun, and the night time fire fly catching brought back some good childhood rendezvous too. Feel free to tell me about your great week-end as well as letting me know what you think of todays recipe. Hope to talk to all of you soon, talk to you tomorrow Ciao.

5.0 from 1 reviews

Garden Vegetable Spaghetti Toss
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 

Serves: 4 people

  • 1 box whole wheat spaghetti
  • 1 pkg. cherry tomatoes halved
  • 1 red pepper chopped
  • 1 yellow pepper chopped you can also add green pepper if you like I am a fan of the sweeter peppers.
  • 1 sliced baby zucchini
  • ½ shallot sliced
  • 2 cloves of garlic mined
  • ½ cup whole wheat bread crumbs
  • ¼ cup parmesan cheese
  • 2 tbsp. extra virgin olive oil
  • small hand full fresh parsley chopped

  1. Cook pasta according to directions on the box
  2. In the mean time chopped and slice your vegetables, mince garlic and slice shallots
  3. Heat up a large skillet on medium heat toss in garlic and shallots cook for 1-2 minutes stirring constantly so not to burn, add in peppers and zucchini cook for another 4-5 minutes till they soften, but still have a little crunch, remove from pan into a dish reserving the flavoured oil in the pan, cover to keep veggies warm, return pan to stove top toss in bread crumbs and toast for 2-3 minutes stirring frequently as well so they don’t burn.
  4. Drain pasta and place into a bowl, add chopped tomatoes, and sauteed vegetables, toasted bread crumbs, parmesan cheese and parsley, toss to coat evenly and serve right away. You can season a little with sea salt and pepper if needed.