Garden Vegetable Spaghetti

Garden Vegetable Spaghetti

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
For 4 grams of fat and 360 calories per serving, omit the oil and spray a nonstick skillet with cooking spray.
Substitution
You can substitute one small eggplant (about 12 ounces), diced to equal 3 1/2 cups, for the zucchini.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 3 g,),
  • Cholesterol 10 mg;
  • Sodium 430 mg;
  • Total Carbohydrate 70 g
    • (Dietary Fiber 5 g,
  • Protein 17 g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 2 Vegetable;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.