Nutrition info - Recipes

Veggie-Style Spaghetti

What's on top of your spaghetti? It will be this onion, olive, caper and wine medley that's downright divine. Use your noodle and give it a try.

Veggie-Style Spaghetti


For 6 people

  • 12 ounce(s) whole wheat spaghetti
  • 3 tablespoon(s) extra virgin olive oil, divided
  • 5 yellow peppers, peeled and cut into strips
  • 1 large red onion, sliced thin
  • 2 garlic cloves, minced
  • 4 floz dry white wine
  • 1/2 cup(s) kalamata olives
  • 3 tablespoon(s) capers, rinsed
  • 10 2/3 tablespoon(s) flat leaf parsley, divided
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 2 cup(s) cherry tomatoes (left whole)


Prepare spaghetti al dente.
While pasta is cooking, heat 2 tbsp. oil in a Dutch oven. Cook peppers and onions over high heat, stirring often, 4 - 5 minutes.
Add garlic, wine, and stir with a wooden spoon.
Lower heat to medium. Add olives, capers, 1/3 cup parsley, and 1/2 cup water from the pasta pot. Add salt and pepper and tomatoes and simmer for one minute. Remove from heat.
Toss cooked and drained spaghetti with remaining 1 tbsp. oil and then toss with veggies. Garnish with remaining parsley.

Nutrition facts

  • Kcal: 349.92 kcal
  • Fibers (g): 9.27g
  • Sodium (mg): 253.48mg
  • Carbs: 53.54g
  • Fat: 9.8g
  • Saturated fat (g): 0.75g
  • Proteins: 9.64g