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It's spring in a bowl!
Lots of delicious green vegetables, mixed with spaghetti, herbs and so creamy goat cheese.
Basically, this meal is ready in the time it takes to cook a spaghetti frying pan, so it's great to quickly get on the table when kids complain they're "hungry."
Did you know that not all cheeses are vegetarian? Italian hard cheese in particular is almost always non-vegetarian, and soft goat cheese is often non-vegetarian. So even though these recipes use both, I paid close attention in the store to make sure I chose the vegetarian versions (you should find them in any large supermarket).
Once again, my meat-loving husband fully endorses this dish, and just so you know it pairs perfectly with a glass of chilled white wine…
Did you see yesterday's vegetarian recipe: my loaded vegetarian Mexican omelette?
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Look at all those ingredients!
My final recipe for finishing the vegetarian week will be out on Friday. It has an Asian theme (my favorite cooking style), and it's so good!
Garlic and herb spaghetti from a pot with zucchini:
Garlic and herb spaghetti in a pot with zucchini
This One-Pot Zucchini Garlic Herb Spaghetti is a super quick and easy dinner, all done in a pan!
Cuisines: British, Italian
- 1 tablespoon of olive oil
- 1 small onion, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 1 pinch of salt and pepper
- 500 ml of good quality vegetable broth
- 100 ml of whole milk
- 150 g of dry spaghetti or fresh pasta
- 1 small broccoli stem head removed, cut into small florets
- 16 stalks of asparagus trimmed
- 60 g frozen peas
- 1 large spiral zucchini
- 30g Italian grated vegetarian hard cheese
- 1 teaspoon of lemon juice
- Small bunch of mixed herbs like parsley, thyme and mint, chopped
- 100 g chopped or torn soft vegetarian goat cheese
- Pinch of salt and pepper
United Kingdom (metric) – ** Convert to US measurements USA **
Heat the oil in a large skillet over medium heat.
Add the chopped onion and gently fry for a couple of minutes until the onions start to become translucent. Add garlic, salt, and pepper. Stir and cook for 30 seconds. Add the broth and milk. Bring to a simmer, then stir the spaghetti. Lower the heat to make a smooth bubble, then place a lid or aluminum foil on the pan. Lower the heat and cook for 10 minutes.
Remove the lid and stir the spaghetti, then add the broccoli, stir, put the lid back on and cook for another 2 minutes.
Then add the asparagus, cook with the lid on for 2 minutes, then add the peas and zucchini in a spiral. Cover again and cook for 2 minutes.
Remove the lid, add the Italian-style vegetarian hard cheese, lemon juice, and herbs, and apply the goat cheese before serving.
Nutritional information is per serving:
Hi, I'm Nicky
I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.
Garlic Zucchini With Spaghetti Herbs Ollauna