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    You are in: Home / Recipes / Garden Vegetable Spaghetti Recipe
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    Garden Vegetable Spaghetti

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Bec's Note:

    A bounty from the garden makes a delicious pasta dinner!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 16, 2005


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Garden Vegetable Spaghetti

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 418.2
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 2.8 g
    Cholesterol 9.7 mg
    Sodium 405.5 mg
    Total Carbohydrate 67.6 g
    Dietary Fiber 5.2 g
    Sugars 6.5 g
    Protein 16.5 g

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