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Garden Vegetable Spaghetti

Source of Recipe


Betty Crocker Easy Meatless Dishes



List of Ingredients



• 1 package (16 ounces) spaghetti
  
• 2 tablespoons olive or vegetable oil
  
• 2 medium carrots, sliced (1 cup)
  
• 1 medium onion, diced (1/2 cup)
  
• 2 medium zucchini, cut into 1/2-inch slices (4 cups)
  
• 2 cloves garlic, finely chopped
  
• 3 medium tomatoes, cut into 1-inch pieces
  
• 1/2 cup frozen green peas, thawed
  
• 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 2/3 cup grated Parmesan cheese
  






Instructions



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. Serve vegetable mixture over spaghetti. Spinkle with cheese.
   
   






Final Comments


6 servings.