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Last week I woke up with a thought of the fresh vegetables with slightly creamy spaghetti. Well, in particular, these delicious Green Vegetable Summer Spaghetti.

I know all the foodies have dreams about food… we can smell it in our dreams and sometimes even taste.

After our typical mid-morning breakfast, we went grocery shopping for ingredients that I needed for my green vegetable summer spaghetti recipe. Even though my husband had to go to work that night, I had a pleasure enjoying it all by myself.

While I was watching the sunset from my dining room going down behind the highest hill. It seemed not that far away looking with my naked eyes, each bite of this pasta was amazingly delicious.

The kids were, of course, having way too much fun at the pool with my in-laws, so I had an evening all to myself. It is nice from time to time just to have that kind of calm dinners to enjoy and collect your thoughts.

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Some girls or women love to go and have a massage, some maybe pedicures, or go dancing, but I just love to have peaceful evenings without anybody disturbing me. I feel grateful that I can have those moments every once in a while.

For my dinner idea, I had just what I was dreaming about. Green Vegetable Summer Spaghetti. Plain and simple; It is meatless, which we all need every once in a while, and with all the greens it is still full of nutrition.

I felt like it was comfortably hugging my stomach. It is probably the most basic dinner that you can make in a very short period of time.

While I was putting all the veggies in the pan to stir-fry, the aroma was just incredibly pleasant, making me even more hungry.

I make this often, and usually without sauce. This way is quicker, and of course, sometimes I really do not want to eat dairy or heavy tomato-based sauce.

I really love the combo of cheese and butter. So I ended up adding just a bit of unsalted butter and shaved parm cheese to satisfy my taste buds.

It just gave my sexy pasta enough of oomph to go from ordinary to extraordinary.

I did a photo-shoot and then my dinner finally made it to the table. Let me show you how to do it so you can enjoy it too. I really hope you guys like this pasta much we enjoy it.

YOU can check one my favorites: Spaghetti Aglio e olio

If you try Green Vegetable Summer Spaghetti or any other recipe from my blog please tag on on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you!!!

Serves 6

Green Vegetable Summer Spaghetti

Name: Green Vegetable Summer Spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: AMERICAN, ITALIAN,
Ingredients: 1 pound Spaghetti (1 pack/ I used gluten-free); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 Garlic cloves smashed and minced; 3 green onions, chopped; 1 cup fresh or frozen broccoli, florets; 2 cups spinach, fresh or about 8 oz frozen; 1 cup frozen peas; 6 mushrooms, sliced; Sprinkle of crushed red pepper; Pinch of teaspoon salt + for the pasta water; Pinch of Ground Black Pepper; Shaved parm cheese to taste; Add Herbs of your choice

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Green Vegetable Summer Spaghetti i a simple meal; It is meatless, which we all need every once in a while, and with all the greens it is still full of nutrition.

Ingredients

1 pound Spaghetti (1 pack/ I used gluten-free)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 Garlic cloves smashed and minced
3 green onions, chopped
1 cup fresh or frozen broccoli, florets
2 cups spinach, fresh or about 8 oz frozen
1 cup frozen peas
6 mushrooms, sliced
Sprinkle of crushed red pepper
Pinch of teaspoon salt + for the pasta water
Pinch of Ground Black Pepper
Shaved parm cheese to taste
Add Herbs of your choice

Instructions

Boil salted Water and drop the pasta in; while pasta is cooking start preparing vegetables. Reserve 1/4 cup of pasta water after cooking.
Wash all the vegetables first and smash and mince the garlic, slice green onions, cut broccoli florets separating it from the root, you may slice root as well to minimise food waste, and lastly slice mushrooms. You may use frozen broccoli and spinach. The measurements are approximate; you may add more or less vegetables. IF you are using frozen peas, as they freeze them at the peak of the season. So just place them in the bowl with water to slightly defrost.
Add the oil and butter in the saute pan and start with stir frying garlic and green onions for a 20 to 30 seconds on medium temperature. Add all the other vegetables and just toss and stir fry until it is cooked through. We do not want mashed vegetables so saute for about 2 to 3 minutes.
Season the vegetables with salt, pepper, sprinkle of red crushed pepper and toss in bit of dry herbs of you wish such as thyme or oregano. I used Za'atar before and it is quite tasty.
Once the pasta is done, drain it, reserving 1/4 cup of water. Drop in the pan with vegetables, add that reserved 1/4 cup of pasta water in the saute pan and toss to coat everything.
Add some shaved parm cheese and serve immediately!

Notes

If you are VEGAN or do not eat dairy, then just add everything with dairy free butter, You may use egg-free pasta, or gluten-free, whatever your diet requires.

You can place it in the fridge in airtight container. Use it within 2 to 3 days.

Measuring pasta is not all that hard, hold it in between the index finger and the thumb making a circle around the pasta. For each adult consider a portion about the size of a nickel. For the larger appetite makes a portion of either 2 nickels or a quarter. On the other hand, for my boys about 1/4 of the pack or more. We just love pasta.