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Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) spaghetti

  2. 2 tablespoons olive or vegetable oil

  3. 2 medium carrots, sliced (1/4 cup)

  4. 1 medium onion, diced (1/2 cup)

  5. 2 medium zucchini, cut into 1/2-inch slices (4 cups)

  6. 2 garlic cloves, finely chopped

  7. 3 medium tomatoes, cut into 1-inch pieces

  8. 1/2 cup frozen green peas, thawed

  9. 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 2/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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. Sprinkle with cheese.

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