zuccini, squash and tomato spagetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1-2 garlic cloves2-3 Zuccini1-2 Yellow squash4-5 larger size beefsteak tomato or any really yummy ripe tomato1 pound of spagettisalt, pepper, italian seasoning to tasteParmesean or Romano cheese, (optional)
Place 2 tbsp extra virgin olive oil in large pan with garlic clove and bring to heat, browning garlic a bit. You can also break up or cut the garlic.
Peel and cut zuccini and yellow squash. Can cut into smaller cubes.
Peel tomatos or flash boil them to peel them with ease.
Cook zuccini and yellow squash until soft, add salt, pepper, italian seasoning. Add tomatos until they turn into almost a fresh chunky version of a sauce.
Boil water in separate large pot. Cook vermicelli unti tender.
After tomatos and zuccini and squash is nice and tender, and hot, its ready to serve over the spagetti!
Serving Size: This definitely serves a family of 5...
Number of Servings: 6
Recipe submitted by SparkPeople user GODDESSMOMMA.
Peel and cut zuccini and yellow squash. Can cut into smaller cubes.
Peel tomatos or flash boil them to peel them with ease.
Cook zuccini and yellow squash until soft, add salt, pepper, italian seasoning. Add tomatos until they turn into almost a fresh chunky version of a sauce.
Boil water in separate large pot. Cook vermicelli unti tender.
After tomatos and zuccini and squash is nice and tender, and hot, its ready to serve over the spagetti!
Serving Size: This definitely serves a family of 5...
Number of Servings: 6
Recipe submitted by SparkPeople user GODDESSMOMMA.
Nutritional Info Amount Per Serving
- Calories: 153.0
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 66.6 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.4 g
- Protein: 6.4 g
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