Spaghetti with Spring Vegetables

[Guest guest]

This recipe is an enticing combination of juicy tomatoes, crunchy asparagus,

sliced zucchini, fresh mushrooms and sweet bell peppers. It's an easy way to get

your 5 a day!

 

Spaghetti with Spring Vegetables

 

INGREDIENTS:

5 Tomatoes (medium size)

1/4 lb Asparagus (small)

1 Zucchini (medium)

1/4 lb Small, white mushrooms

1 Red and/or green sweet pepper (large)

5 T Olive oil

1 Onion (medium), thinly sliced

Salt and pepper to taste

3 T Parsley, chopped

2 cloves Garlic, finely chopped

1 lb Spaghetti

 

PREPARATION METHOD

Peel, seed and dice tomatoes. Wash asparagus and cut tips off

stalks. Wash and dry zucchini and mushrooms, cut into thin slices.

Wash pepper and cut into short thin strips. Heat oil in large

skillet. Add pepper strips and saute over medium heat 5 to 6

minutes. Add onion, zucchini, asparagus tips and mushrooms. Saute

4 to 5 minutes. Add diced tomatoes and salt and pepper. Cook

uncovered over medium heat 10 minutes, stirring frequently. Stir

in parsley and garlic. Taste and adjust for seasoning. Cook

spaghetti; drain and place in a warm deep dish or bowl. Pour sauce

over spaghetti. Serve immediately. Makes 6 servings.

 

NUTRITIONAL INFORMATION (per serving)

Calories: 450

Fat: 13 g

Calories from Fat: 27

Cholesterol: 0 mg

Fiber: 5 g

Sodium: 16 mg

 

 

 

 

 

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My Special Thought To You:

No Jesus-No Peace!--Know Jesus-Know Peace!!

 

 

 

 

 

 

 

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