A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.
Garden Vegetable Spaghetti
- Prep Time 10 min
- Total 25 min
- Servings 6
- Ingredients 12
Ingredients
- 1 package (16 ounces) spaghetti
- 2 tablespoons olive or 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 peas, 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
Instructions
-
Step1Cook and drain spaghetti as directed on package.
-
Step2While 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.
-
Step3Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.
Nutrition
420
Calories
10 g
Total Fat
17 g
Protein
70 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 90
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 430 mg
- Potassium
- 410 mg
- Total Carbohydrate
- 70 g
- Dietary Fiber
- 5 g
- Protein
- 17 g
% Daily Value*:
- Vitamin A
- 92%
- 92%
- Vitamin C
- 16%
- 16%
- Calcium
- 18%
- 18%
- Iron
- 20%
- 20%
Exchanges:
4 Starch; 2 Vegetable; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved