GARDEN VEGETABLE SPAGHETTI
A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and drain spaghetti as directed on package.
- 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.
Nutrition Facts : Calories 420, Carbohydrate 70 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg
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Junmaya J7 Budha Chhetri.
[email protected]This recipe is a lifesaver on busy weeknights. I usually have most of these ingredients on hand, so it's an easy go-to meal. I like to add a bit of chopped chicken or tofu for some extra protein.
Alvin Rodgers
[email protected]I was in the mood for something light and refreshing, so I made this for lunch. It was just what I was craving. I did find that the dish was a bit oily for my taste, so I might try grilling the vegetables next time instead of roasting them.
Ronald Deese
[email protected]This was a great make-ahead lunch. I assembled everything but the spaghetti ahead of time, then cooked the spaghetti and added it to the mix right before serving. It was still nice and warm when I dug into it.
Rebecca Britton
[email protected]This dish is a feast for the eyes and the stomach. I'm not a big fan of vegetables, but I really enjoyed this. The roasting process brought out the sweetness of the vegetables, and the lemon-herb sauce was a perfect complement.
Levon Martin
[email protected]Not my favorite. I found the flavors to be a bit too muddied. I think it would have been better if I had used a lighter hand with the lemon-herb sauce. Also, my spaghetti was a bit overcooked.
Khubaib satti
[email protected]This recipe is a great way to get your kids to eat their vegetables. My little ones gobbled up the spaghetti and colorful veggies. I snuck in a few extra zucchini slices without them even noticing.
Ramona Red Bear
[email protected]I love how customizable this recipe is. I added some chopped spinach and mushrooms to the mix, and it was divine! The lemon-herb sauce really brought everything together.
Amaal Mumbejja
[email protected]Tried this for lunch today. It was light, flavorful, and refreshing. I'm definitely making this again for my weekend brunch. Thanks for the inspiration!
Lali Tatunashvili
[email protected]I'm a college student, so I don't have a lot of time or money to cook elaborate meals. This recipe was perfect for me. It was quick, easy, and budget-friendly. Plus, it's packed with veggies, so I feel good about eating it.
Tessa G
[email protected]This recipe was a lifesaver. I had a bunch of leftover vegetables that were starting to go bad, so I threw them all in. The dish was colorful, flavorful, and used up all my odds and ends.
Md Delawar
[email protected]Followed the recipe to the letter, but my dish ended up a bit bland. I think I needed to add more seasoning to the vegetables before roasting them. Also, my lemon-herb sauce was a little cur糟糕dly.
Muna Thapa
[email protected]Healthy and fresh. Just what I needed to kick off my new diet. I did find the lemon-herb sauce to be a bit too tart for my taste, so I added a dollop of honey to balance it out. Perfect!
Md Joy Joy
[email protected]Not bad at all. I'm not a huge fan of zucchini, but it played nicely with the other vegetables. I might try adding some chopped sun-dried tomatoes next time for a pop of sweetness.
Darakhshan Moazzam
[email protected]This was a great weeknight meal. I prepped all the vegetables ahead of time, so it only took about 15 minutes to assemble and cook. Tasted great with a sprinkling of parmesan cheese.
Mhyaden Barzani
[email protected]Nailed it! This dish was so flavorful and vibrant. My guests raved about it. I think the key is using fresh, high-quality vegetables. Also, make sure your vegetable stock is flavorful and well-seasoned.
dlin dlin12
[email protected]Absolutely delicious! The whole family cleared their plates. The only modification I made was adding a bit more crushed red pepper for a subtle kick. Highly recommended!
Dibya Deuja
[email protected]I'll be honest, I was a little skeptical about this recipe. But I'm so glad I tried it! The spaghetti was al dente, the vegetables were tender-crisp, and the lemon-herb sauce was lip- Robosmackin' good. My only regret is that I didn't have any leftov
Kacc Chandara
[email protected]I'm not much of a cook, but this recipe was easy-breezy. The most time-consuming part was mincing all the veggies, but it was worth the effort. The spaghetti was cooked perfectly, and the light lemony sauce bound everything together so nicely.
Sharifah Jumah
[email protected]My goodness! This colorful dish was the star of our dinner party. The flavors were bright, fresh and abundant, and the presentation was simply stunning. Thank you for sharing this recipe!