Guest guest Posted January 6, 2001 Report Share Posted January 6, 2001 * Exported from MasterCook * Garden Vegetable Spaghetti Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces spaghetti 2 tablespoons olive oil 2 medium carrots -- sliced 1 medium onion -- chopped 2 medium zucchini -- chopped 3 cloves garlic -- minced 3 medium tomatoes -- cut into 1 " pieces 1/2 cup frozen peas -- thawed 1 tablespoon fresh chopped basil or 1 tsp. dried 1/2 teaspoon salt 1/4 teaspoon pepper 2/3 cup Parmesan cheese (optional) -- grated Cook and drain spaghetti per package directions. Meanwhile, heat oil in a 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp tender. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle w/Parmesan cheese if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 371 Calories; 6g Fat (14.7% calories from fat); 12g Protein; 67g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 213mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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