Garden Vegetable Spaghetti
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
Number of Servings: 4
Ingredients
-
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.
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 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.
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.