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Garden Vegetable Spaghetti

A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.

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( 695 Ratings)

695 Ratings

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Member Reviews ( 8 )

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Prep Time 10 min
Total Time 25 min
Servings 6

Ingredients

1: package (16 ounces) spaghetti

2: tablespoons olive or vegetable oil

2: medium carrots, sliced (1/4 cup)

1: medium onion, diced (1/2 cup)

2: medium zucchini, cut into 1/2-inch slices (4 cups)

2: garlic cloves, finely chopped

3: medium tomatoes, cut into 1-inch pieces

1/2: cup frozen green peas, thawed

1: tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1/2: teaspoon salt

1/4: teaspoon pepper

2/3: cup grated Parmesan cheese

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Directions

1 Cook and drain spaghetti as directed on package.
2 While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3 Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

For 4 grams of fat and 360 calories per serving, omit the oil and spray a nonstick skillet with cooking spray.

You can substitute one small eggplant (about 12 ounces), diced to equal 3 1/2 cups, for the zucchini.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 90 ),

% Daily Value

Total Fat: 10 g; 10 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 10 mg; 10 %;
Sodium: 430 mg; 430 %;
Total Carbohydrate: 70 g; 70 %
(Dietary Fiber 5 g 5 % ),
Protein: 17 g; 17 %

% Daily Value*:

Vitamin A: 92%;
Vitamin C: 16%;
Calcium: 18%;
Iron: 20%;

Exchanges:

4 Starch; 2 Vegetable; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 5/15/2010 5:56:07 PM REPORT ABUSE tellis said:

Rating:

My whole family really liked this dish and I served it with Whole grain wheat spaghetti. I omitted the peas and substituted yellow squash instead. I carmelized the onions and garlic with basil just as I would have a homemade marinara sauce. I used fresh tomatoes and scraped all the juice from them in with the dish.

This reply was: Helpful Inspiring

Posted 7/23/2009 7:51:37 PM REPORT ABUSE Deanna S said:

Rating:

This is a great recipe for the summer - light and filling. It also is wonderful with fresh vegetables from your garden. I replaced the peas with a diced red bell pepper. The pepper gives it a great flavor. Everyone (including my meat lover husband) loves this recipe.

This reply was: Helpful Inspiring