Spaghetti and Veggies

This was a fun recipe to make and each of the girls had their own task in the prep work.  Danika broke the spaghetti very meticulously, Dailyn chopped the onion and Brooklyn chopped the red pepper.  I cut up the zucchinis and helped the girls with the grape tomatoes.  This was very quick to throw together and they really liked the dish.  Dailyn thought there was a bit too much lemon so that is why I said to use ½ to 1 lemon in the recipe.  Note: If you can’t find Penzey’s Spices, Mural of Flavor you can substitute your favorite spices.


1 lb. box whole grain spaghetti, broken in thirds
1 red onion, chopped
1 red pepper, chopped
2 small zucchinis, julienned
3 small cloves garlic
1 box grape tomatoes, halved
1 T. fresh parsley chopped
1/2 to 1 lemon, juiced
1 ½ T. Penzeys Spices, Mural of Flavor, salt free
¼ t. dried basil
Salt to taste


Place the cherry tomatoes, dried basil and a pinch of salt in a small bowl.  Mix well and set aside.

Sauté the onion in a deep skillet until caramelized.  If the onion starts to stick add about 1 tablespoon of water. Add one clove of garlic and cook another minute.  Remove from skillet and place in a separate bowl.

Sauté the red pepper in the skillet for a few minutes.  Remove from pan and place in a separate bowl.

Sauté the zucchini and a half cup of water in the skillet over medium heat.  Cook for just a few minutes, you don’t want the zucchini to be mushy.  The green parts will turn bright green.  Remove from pan and place in a separate bow.

Add the broken spaghetti and about 3 cups of water to the skillet.  Continue stirring until the spaghetti starts to soften.  Add the Mural of Flavor spice, remaining garlic and lemon juice.  Stir in the already cooked veggies into the spaghetti along with the fresh parsley. 

Place spaghetti on a serving plate and top with grape tomatoes.