Garden Vegetable Spaghetti |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A bounty from the garden makes a delicious pasta dinner! Ingredients:
1 (16 ounce) package spaghetti |
2 tablespoons olive oil or 2 tablespoons 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 pea, 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 |
Directions:
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.
4. Serve vegetable mixture over spaghetti. Sprinkle with cheese.
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