Spaghetti with Vegetables and Toasted Almonds
This easy to make one-skillet dish is an ideal busy weekday dinner. Whole wheat spaghetti, lots of vegetables and toasted almonds lend the dish lots of nutrients, and it tastes simply delicious.
whole wheat, or more as needed
frozen, such as broccoli, carrots, green beans, or fresh ones
olive oil, extra-virgin
or to taste
salt and black pepper
roasted and chopped
fresh, for serving
Bring a large pot of salted water to a boil.
Cook the spaghetti to desired consistency, 10 to 12 minutes.
Add the vegetables into the pot at the last 4 minutes of cooking pasta.
Remove from the heat, drain well and return the pasta with veggies into the pot.
Add the olive oil, lemon juice, season to taste with salt and black pepper.
Divide the pasta and veggie mixture between two serving plates.
Top with parmesan and toasted almonds.