Spaghetti Vegetali Recipe

Cook the spaghetti

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the dried spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set aside.

Prepare garlic-pesto oil

While pasta cooks, peel and thinly slice the 4 garlic cloves. In a large sauté pan over medium heat, add 2 tablespoons EVOO. Add the sliced garlic and sauté gently for 1–1.5 minutes until fragrant and just starting to color (do not burn). Reduce heat to low, add 3 tablespoons homemade pesto, and stir to combine. Add 1/2 cup of the reserved pasta water to loosen the sauce. Keep warm on very low heat.

Season the pesto oil mixture with 1 teaspoon black pepper. Taste and adjust salt if needed later once pasta and vegetables are combined.

Prepare vegetables

Peel and thinly slice the onion. Trim broccoli into small, bite-sized florets. Clean and quarter the mushrooms. If using jarred roasted red peppers, drain and slice into 1/2-inch strips. If roasting fresh peppers, char them under a broiler or over a gas flame until blackened, then steam in a bowl covered with plastic wrap for 10 minutes, peel, seed, and slice.

Sauté vegetables

In a second large skillet or the same pan after removing the garlic briefly, heat 2 tablespoons EVOO over medium-high heat. Add the sliced onion and sauté for 3–4 minutes until translucent. Add mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Add broccoli florets and sauté 3–4 minutes until bright green and tender-crisp. Add the roasted red pepper strips and cook 1–2 minutes to heat through. Season the vegetables lightly with a pinch of salt and 1/2 teaspoon red pepper flakes (adjust to taste).

Wilt spinach

Reduce heat to medium-low and add the 4 cups of baby spinach to the vegetables in batches, stirring until just wilted (about 1–2 minutes). If mixture seems dry, add up to 1/4 cup reserved pasta water or 1 tablespoon EVOO to help the spinach incorporate.

Toss pasta with sauce and vegetables

Add the drained spaghetti to the pan with the garlic-pesto oil. Toss to coat, then add the sautéed vegetable-spinach mixture. If needed, add additional reserved pasta water, 1–2 tablespoons at a time, to achieve a glossy, lightly saucy consistency. Toss everything together over low heat for 1–2 minutes so flavors marry. Taste and adjust seasoning with salt, pepper, and more red pepper flakes if desired.

Plate and garnish

Divide the spaghetti vegetali into 4 portions. Sprinkle each portion with about 1/4 cup grated pecorino romano (total 1 cup). If using, squeeze the juice of half a lemon over the servings for brightness and finish with a light drizzle (about 1/2 teaspoon) of EVOO.