Garden Vegetable Spaghetti

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

  • 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

  • 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

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.

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.