Garden Vegetable Spaghetti
Ingredients:
- 2 Tbsp olive oil
- 1 medium onion - diced
- 2 medium zucchini - cut into 1/2-inch slices
- 2 cloves garlic - finely chopped
- 1 large can diced tomatoes
- 1/2 cup frozen green peas - thawed
- 1 Tbsp fresh basil leaves - chopped. or 1 teaspoon dried basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 2/3 cup Parmesan cheese - grated
Directions:
- 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.
- Serve with pasta of your choice.
Notes
Note: This recipe is from http://www.bettycrocker.com, with minor modifications for our tastes.
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