Garden Vegetable Spaghetti

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

By Betty Crocker Kitchens

June 9, 2008

package (16 ounces) spaghetti

tablespoons olive or vegetable oil

medium carrots, sliced (1/4 cup)

medium onion, diced (1/2 cup)

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

garlic cloves, finely chopped

medium tomatoes, cut into 1-inch pieces

1/2

cup frozen green peas, thawed

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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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.