Garden Vegetable Spaghetti
Ingredients
- 1 (16 ounce) package spaghetti ⓘ
- 2 tablespoons olive oil or 2 tablespoons 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 pea, thawed ⓘ
- 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
645
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).