Spinach & Broccoli Spaghetti
Spinach & Broccoli Spaghetti is a vibrant, veggie-forward pasta dish that’s creamy, flavorful, and satisfying without being heavy.
It’s perfect for a quick lunch or light dinner, packed with greens and finished with a hint of spice and cheese.
Why You’ll Love This Recipe
Loaded with veggies: A delicious way to sneak in your greens.
Quick & easy: Comes together in under 30 minutes with minimal prep.
Balanced flavor: Creamy, garlicky, and herby with a subtle kick from Tabasco.
Family-friendly: Mild enough for kids, but flavorful enough for adults.
Meatless option: A great vegetarian main dish or side for grilled proteins.
Key Ingredients
Spaghetti – The classic pasta base for soaking up all that creamy flavor.
Broccoli & Spinach – Nutritious greens that bring texture and color.
Zucchini – Adds mild flavor and tender bites.
Onion & Garlic – Build a fragrant base.
Italian Basil & Seasoning – Adds herbal brightness and depth.
Cream & Cheese – Creates a rich, velvety finish.
Tabasco Sauce – Adds a gentle touch of heat and tang.
Spinach & Broccoli Spaghetti
Ingredients
250 grams spaghatti
1 cups broccoli cut into florets
1 cup spinach chopped and blanched
½ cup Zucchini cubed
1 large onion sliced
1 tablespoon garlic minced
A few springs of fresh Italian Basil
1 tablespoon Italian seasoning
½ teaspoon Tabasco sauce
Salt to taste
Pepper freshly cracked.
2 tablespoon cream
2 tablespoon grated cheese
2 tablespoon olive oil
1 tablespoon Parmesan cheese for garnishing
Instructions:
Cook the spaghetti according to the package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced onion and minced garlic, and sauté for about 1 minute until fragrant.
Add the broccoli florets and cook for 2–3 minutes until they start to soften.
Stir in the zucchini cubes and blanched spinach. Continue to sauté for about 5 minutes, until the vegetables are tender but still vibrant.
Season with salt, freshly cracked black pepper, and Italian seasoning.
Add the cooked spaghetti to the pan and toss everything together to combine.
Stir in the Tabasco sauce, cream, and grated cheese. Toss until everything is coated and warmed through.
Serve hot, garnished with a sprinkle of Parmesan cheese and a few fresh basil leaves.
Recipe Notes
Blanch the spinach ahead of time for quick assembly and better texture.
Don’t overcook the veggies—you want them slightly crisp for contrast.
Use tongs to toss the spaghetti evenly with sauce and veggies.
For extra protein, add grilled chicken, tofu, or chickpeas.
If the sauce thickens too much, stir in a splash of pasta water or milk.
Nutrition Information
(Estimated per serving, based on 2 servings)
Calories: ~480 | Protein: ~14g | Fat: ~22g | Carbs: ~55g | Fiber: ~6g | Sugar: ~6g | Sodium: ~450mg
Kitchen Equipment Needed
Large pot (for boiling pasta)
Large skillet or sauté pan
Strainer/colander
Cutting board & knife
Tongs or wooden spoon
Measuring cups and spoons
Cheese grater (if grating fresh Parmesan)
Recipe Swaps and Variations
Gluten-free: Use GF spaghetti.
Vegan: Use plant-based cream and cheese, and skip Parmesan.
Extra creamy: Add more cream or stir in a spoonful of cream cheese.
Spicy twist: Use chili flakes or sriracha instead of Tabasco.
Add protein: Toss in grilled chicken, shrimp, or white beans.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Gently warm on the stovetop or microwave. Add a splash of milk or water to loosen the sauce.
Freezing: Not ideal due to cream and cooked pasta, but possible for short-term storage.
Food and Drink Pairings
Serve with: Garlic bread, caprese salad, or roasted cherry tomatoes.
Top with: Extra Parmesan, lemon zest, or crushed nuts for crunch.
Drink with: A crisp Pinot Grigio, sparkling water with lemon, or a light herbal tea.
Frequently Asked Questions:
Is this dish vegetarian?
Yes, it contains no meat. Just ensure your cheese is vegetarian-friendly.
How spicy is it?
It’s mild with a little zing from Tabasco—adjust to taste or omit if needed.
Can I make it dairy-free?
Yes! Use dairy-free cream and cheese substitutes.
Can I use frozen spinach or broccoli?
Yes, just thaw and drain before using to prevent excess water in the sauce.
Can I make this ahead of time?
You can prep the veggies and cook the pasta in advance, then toss everything together when ready to serve.
Do I need to blanch the spinach first?
Blanching helps reduce bitterness and keeps the spinach bright, but you can sauté it directly if preferred.
How do I keep the pasta from sticking when tossing?
Toss while it’s still warm with the oil and cream so it coats evenly.
Can I use another type of pasta?
Absolutely—penne, linguine, or fettuccine all work well.
What’s the best cheese to use?
Sharp cheddar or mozzarella for meltiness, with Parmesan for topping.
Can I double the recipe?
Yes, just use a larger skillet or mix everything in a large bowl after cooking.