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Garden Vegetable Spaghetti

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Garden Vegetable Spaghetti
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  • Prep 10 min
  • Total 25 min
  • Servings 6
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A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.
By Betty Crocker Kitchens
Updated Jun 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For 4 grams of fat and 360 calories per serving, omit the oil and spray a nonstick skillet with cooking spray.
  • tip 2
    You can substitute one small eggplant (about 12 ounces), diced to equal 3 1/2 cups, for the zucchini.

Nutrition

420 Calories, 10 g Total Fat, 17 g Protein, 70 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
90
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
10 mg
Sodium
430 mg
Potassium
410 mg
Total Carbohydrate
70 g
Dietary Fiber
5 g
Protein
17 g
% Daily Value*:
Vitamin A
92%
92%
Vitamin C
16%
16%
Calcium
18%
18%
Iron
20%
20%
Exchanges:
4 Starch; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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