Spaghetti With Vegetables
Ingredients
- 1/4 cup margarine ⓘ
- 2 cups diagonally sliced green beans ⓘ
- 1 small onion (grated) ⓘ
- 1 1/2 cups thinly sliced yellow squash ⓘ
- 1 1/2 cups thinly sliced zucchini ⓘ
- 4 medium tomatoes, cut into wedges ⓘ
- 1/4 teaspoon dried oregano ⓘ
- 1/8 teaspoon pepper (or to taste) ⓘ
- 3 tablespoons margarine ⓘ
- 8 ounces spaghetti ⓘ
Instructions
- In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
- Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
- Stir in 3 tablespoons margarine until melted.
- Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
- Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.
Nutrition & Diet Analysis (per serving)
474
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).