Garden Spaghetti
Ingredients
- 1 lb spaghetti or 1 lb fettuccine ⓘ
- 2 tomatoes, diced ⓘ
- 1 green pepper, seeded and diced ⓘ
- 1 red pepper, seeded and diced ⓘ
- 2 zucchini, diced ⓘ
- 3 celery ribs, cut in 1/4 inch slices ⓘ
- 2 carrots, cut in 1/4 inch slices ⓘ
- 6 ounces sliced black olives, drained ⓘ
- 1/4 cup olive oil
- 3 tablespoons parmesan cheese ⓘ
- 2 teaspoons minced garlic ⓘ
- 1 teaspoon basil ⓘ
- salt and pepper ⓘ
- shredded mozzarella cheese ⓘ
- 1 1/2 cups cooked chicken, chopped (optional) ⓘ
Instructions
- In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp. Set noodles aside in a colander to allow water to drain.
- Lightly steam all of the vegetables just until they are starting to become tender. Remove them from the heat and let them cool a bit. Place all vegetables in a medium bowl and toss lightly.
- In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well.
- Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.
- To serve, place pasta on each individual plate, and top with the vegetables. Sprinkle the top with shredded mozzarella. Serve either slightly warm, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.
Nutrition & Diet Analysis (per serving)
709
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).