Garden Vegetable Spaghetti

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.6
  • Total Fat: 11.6 g
  • Cholesterol: 19.8 mg
  • Sodium: 1,086.7 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 14.2 g

View full nutritional breakdown of Garden Vegetable Spaghetti calories by ingredient
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Number of Servings: 4


    2 tablespoons olive oil 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
    1 serving of cooked pasta for each person.


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 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.

The sauce makes enough for 3-4 people, more if you like less sauce on your pasta.

Number of Servings: 4

Recipe submitted by SparkPeople user SOMEGENERICUSER.

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