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Garden Vegetable Spaghetti
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Prep Time:
10 minutes
Total Time:
25 minutes
Fresh garden veggies make a vibrant and flavorful pasta sauce with peas, carrots, zucchini, tomatoes, and basil.
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:
  • Prepare and cook spaghetti according to package instructions, then drain.
  • While spaghetti cooks, heat oil in a 10-inch skillet over medium-high heat. Sauté carrots, onion, zucchini, and garlic in the hot oil, stirring often, until veggies are tender-crisp.
  • Combine all the remaining ingredients (except cheese) and cook until hot. Serve the vegetable mixture over spaghetti and sprinkle with cheese.

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