Garden Vegetable Spaghetti


Garden Vegetable Spaghetti is a low calorie healthy diet recipe and a bounty from the garden–peas, carrots, onion, garlic, zucchini, tomatoes and basil–makes a delicious pasta topping.


  • 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

Read also Lentil Spaghetti Sauce Recipe


  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.

Read also Vegetable Macaroni Indian style

Please give this recipe a STAR RATING
[Total: 0 Average: 0]

Leave a Reply

Your email address will not be published. Required fields are marked *