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Whole Wheat Spaghetti and Vegetables
Recipe

14 INGREDIENTS • 13 STEPS • 1HR 20MINS

Whole Wheat Spaghetti and Vegetables

4.5
2 ratings
Carrots, celery and greens make tasty additions to this quick tomato sauce with Italian spices. The nuttiness of whole wheat spaghetti adds to the deep flavors of the dish.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Carrots, celery and greens make tasty additions to this quick tomato sauce with Italian spices. The nuttiness of whole wheat spaghetti adds to the deep flavors of the dish.
1HR 20MINS
Total Time
$19.33
Cost Per Serving
Ingredients
Servings
2
US / Metric
Whole Wheat Spaghetti
4 oz
Whole Wheat Spaghetti
Kosher Salt
to taste
Spaghetti Squash
1
Spaghetti Squash
Eggplant
1
Eggplant, sliced
Onion
1
Small Onion, thinly sliced
Capers
1 Tbsp
Capers, drained
Almonds
1/4 cup
Almonds, toasted
Tomato Paste
1 tsp
Tomato Paste
Lemon
1
Lemon, juiced
Olive Oil
1/2 Tbsp
Sherry Vinegar
1 tsp
Sherry Vinegar
Unsalted Butter
2 Tbsp
Unsalted Butter, divided
Nutrition Per Serving
VIEW ALL
Calories
826
Fat
34.1 g
Protein
18.1 g
Carbs
131.8 g
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Whole Wheat Spaghetti and Vegetables
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 1 Preheat oven to 400 degrees F (200 degrees C).
step 2
Fill a medium to large sauce pot three quarters full with water and 1 tbsp of kosher salt. Turn the sauce-pot on over high-heat.
step 3
Cut the Spaghetti Squash (1) in half from the stem end to the blossom. Scoop out the seeds with a large metal serving spoon. Season generously with Kosher Salt (to taste) and Ground Black Pepper (to taste) and brush cut side with Olive Oil (1/2 Tbsp).
step 3 Cut the Spaghetti Squash (1) in half from the stem end to the blossom. Scoop out the seeds with a large metal serving spoon. Season generously with Kosher Salt (to taste) and Ground Black Pepper (to taste) and brush cut side with Olive Oil (1/2 Tbsp).
step 4
Place cut side down on a heavy baking or roasting pan. Cook for 30-35 minutes, or until the top is soft and gives to the touch.
step 4 Place cut side down on a heavy baking or roasting pan. Cook for 30-35 minutes, or until the top is soft and gives to the touch.
step 5
When the water reaches a boil, add the Whole Wheat Spaghetti (4 oz) all at once and stir continuously so it does not stick to each other or the pan. Cook the pasta until tender or al-dente but not mushy.
step 5 When the water reaches a boil, add the Whole Wheat Spaghetti (4 oz) all at once and stir continuously so it does not stick to each other or the pan. Cook the pasta until tender or al-dente but not mushy.
step 6
Befre draining the pasta remove 2 tbsp of the hot pasta cooking liquid and reserve for later. Drain the pasta in a large colander and reserve.
step 6 Befre draining the pasta remove 2 tbsp of the hot pasta cooking liquid and reserve for later. Drain the pasta in a large colander and reserve.
step 7
While the squash is roasting, heat a large saute pan over medium-high heat. Add remaining olive oil to the pan, add the Eggplant (1). Cook while stirring for 4-5 minutes.
step 7 While the squash is roasting, heat a large saute pan over medium-high heat. Add remaining olive oil to the pan, add the Eggplant (1). Cook while stirring for 4-5 minutes.
step 8
Add Onion (1) half of the Unsalted Butter (1 Tbsp) for 2-3 min.
step 8 Add Onion (1) half of the Unsalted Butter (1 Tbsp) for 2-3 min.
step 9
Add Sherry Vinegar (1 tsp) and Tomato Paste (1 tsp) and cook for 1 more minute, remove from heat.
step 9 Add Sherry Vinegar (1 tsp) and Tomato Paste (1 tsp) and cook for 1 more minute, remove from heat.
step 10
Once the squash is cooked, remove from the oven and allow to cool for 5-10 min. Scrape out the inner strands of squash and add to the pan with eggplant.
step 10 Once the squash is cooked, remove from the oven and allow to cool for 5-10 min. Scrape out the inner strands of squash and add to the pan with eggplant.
step 11
Heat the pan of vegetables over medium heat while stirring to incorporate all the ingredients. Once the vegetables are hot add the cooked pasta, reserved pasta water, remaining Unsalted Butter (1 Tbsp), Capers (1 Tbsp) and Lemon (1)
step 11 Heat the pan of vegetables over medium heat while stirring to incorporate all the ingredients. Once the vegetables are hot add the cooked pasta, reserved pasta water, remaining Unsalted Butter (1 Tbsp), Capers (1 Tbsp) and Lemon (1)
step 12
Cook over medium heat while stirring to incorporate all the ingredients. Once the butter has melted and the pasta has started to absorb some of the sauce remove from heat and season to taste with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 12 Cook over medium heat while stirring to incorporate all the ingredients. Once the butter has melted and the pasta has started to absorb some of the sauce remove from heat and season to taste with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 13
Serve in 2 large bowls with Almonds (1/4 cup) and Italian Flat-Leaf Parsley (1 Tbsp) on top. Enjoy!
step 13 Serve in 2 large bowls with Almonds (1/4 cup) and Italian Flat-Leaf Parsley (1 Tbsp) on top. Enjoy!
Tags
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Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Pasta
Italian
Summer
Vegetables
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