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Garden Vegetable Spaghetti

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Garden Vegetable Spaghetti

One easy way to make your meal healthier is by including lots of veggies. This garden vegetable spaghetti recipe does just that. Enjoy it with some garlic bread and a glass of white wine.

Ingredients
  • 16 ounces spaghetti
  • 2 tablespoons olive oil
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 2 medium zucchini, chopped
  • 3 cloves garlic, minced
  • 3 medium tomatoes, cut into 1-inch pieces
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon fresh chopped basil or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup Parmesan cheese grated (optional)
Instructions
  1. Cook and drain spaghetti per package directions.
     
  2. Meanwhile, heat oil in a 10-inch skillet over medium-high heat.
     
  3. Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp-tender.
     
  4. Stir in tomatoes, peas, basil, salt, and pepper; cook until hot.
     
  5. Serve vegetable mixture over spaghetti.
     
  6. Sprinkle with Parmesan cheese if desired.
Notes

Looking for more great Italian pasta recipes?  Click here!  You can also find more tasty spaghetti recipes here.

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I love that this recipe includes a variety of vegetables. I think you could add in fresh green beans or snow peas, as well. If you did not have fresh tomatoes on hand, you could substitute a can of petit diced tomatoes. An organic can of tomatoes would be best. Try an organic spaghetti, as well.

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