Spaghetti With Vegetables |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My favorite way to have pasta! Ingredients:
1/4 cup margarine |
2 cups diagonally sliced green beans |
1 small onion (grated) |
1 1/2 cups thinly sliced yellow squash |
1 1/2 cups thinly sliced zucchini |
4 medium tomatoes, cut into wedges |
1/4 teaspoon dried oregano |
1/8 teaspoon pepper (or to taste) |
3 tablespoons margarine |
8 ounces spaghetti |
1 tablespoon salt (to cook pasta in) |
grated parmesan cheese |
Directions:
1. In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
2. Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
3. Stir in 3 tablespoons margarine until melted.
4. Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
5. Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.
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