Name: Garden Vegetable Spaghetti
Ingredients: 16 ounce spaghetti; 2 tablespoon olive oil; 2 medium carrots, sliced; 1 medium onion, chopped; 2 medium zucchini, chopped; 3 cloves garlic, minced; 3 medium tomatoes, cut into 1-inch pieces; 1/2 cup frozen peas, thawed; 1 tablespoon fresh chopped basil or 1 teaspoon dried; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2/3 cup Parmesan cheese grated (optional)

Garden Vegetable Spaghetti

1 Comment

One easy way to make your meal healthier is by including lots of veggies. This garden vegetable spaghetti recipe does just that. Enjoy it with some garlic bread and a glass of white wine.

Notes

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Ingredients

16 ounces spaghetti
2 tablespoons olive oil
2 medium carrots, sliced
1 medium onion, chopped
2 medium zucchini, chopped
3 cloves garlic, minced
3 medium tomatoes, cut into 1-inch pieces
1/2 cup frozen peas, thawed
1 tablespoon fresh chopped basil or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup Parmesan cheese grated (optional)

Instructions

Cook and drain spaghetti per package directions.
Meanwhile, heat oil in a 10-inch skillet over medium-high heat.
Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp-tender.
Stir in tomatoes, peas, basil, salt, and pepper; cook until hot.
Serve vegetable mixture over spaghetti.
Sprinkle with Parmesan cheese if desired.

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mg57

Jan 23, 2017

I love that this recipe includes a variety of vegetables. I think you could add in fresh green beans or snow peas, as well. If you did not have fresh tomatoes on hand, you could substitute a can of petit diced tomatoes. An organic can of tomatoes would be best. Try an organic spaghetti, as well.