Garden Vegetable Spaghetti

Name: Garden Vegetable Spaghetti
Prep time: 10 min
Total time: 25 min
Yield: 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

709 Ratings

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Prep 10 min
Total 25 min
Servings 6

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

By Betty Crocker Kitchens

Updated June 9, 2008

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

Steps

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.

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.