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Spaghetti Pomodoro

A light and fresh combination of plant-based ingredients come together to create a perfect, healthful weekday meal.

Print Recipe


  • 16-ounces spaghetti, uncooked
  • 1/2 cup onion, chopped
  • 4 tsp garlic, fresh, minced
  • 2 cups tomato, diced
  • 1 1/2 cup vegetable broth, low-sodium
  • 2 tbsp balsamic vinegar
  • 2 tbsp basil, fresh, chopped
  • Red pepper flakes, to taste
  • Black pepper, freshly ground, to taste


  1. Boil a large pot of water and cook spaghetti according to the instructions on the package.
  2. Meanwhile, heat a deep skillet over medium-high heat and saute onions and garlic until lightly brown and translucent, adding a drop of vegetable broth if sticking occurs.
  3. Add tomatoes, broth and vinegar and simmer for about 8 minutes.
  4. Stir in basil, red pepper flakes, and black pepper, then add cooked pasta and toss to coat.
  5. Continue simmering for another 5 minutes, then serve.