Garden Vegetable Spaghetti

READY IN: 30mins
Recipe by Bec6206

A bounty from the garden makes a delicious pasta dinner!

Top Review by Merin M.

I made this recipe last night and it was so easy! I made the following substitutions: 1) Hubby and I aren't big carrot fans, so I used frozen corn. 2) I used 1/2 c frozen chopped onion because all the fresh ones in my supermarket looked very sad. 3) I used four Roma tomatoes instead of three "regular" tomatoes. 4) I used one squash and one zucchini instead of two zucchini. My only complaint is that without sauce, I found the pasta to be a little bland. Hubby liked it, though. Next time, once I've finished cooking the veggies, I plan on adding a bit more oil and garlic to the pan and tossing the pasta in it for a minute or two.

Ingredients Nutrition


  1. Cook and drain spaghetti as directed on package.
  2. 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.
  3. Stir in remaining ingredients except cheese; cook until hot.
  4. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

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