Veggie Spaghetti

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Veggie Spaghetti

 

1 package,16 ounces spaghetti

2 tablespoons olive 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

 

Cook and drain spaghetti as directed on package.While spaghetti is cooking,

heat oil in 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 with cheese. Serves 6.

 

 

 

 

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