Garden Vegetable Spaghetti

Name: Garden Vegetable Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
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; 2/3 cup grated parmesan cheese

(1)

Recipe by BeccaB3c

A bounty from the garden makes a delicious pasta dinner!

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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
²⁄₃

cup grated parmesan cheese

DIRECTIONS

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.

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Garden Vegetable Spaghetti

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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