Recipe Archives->Pasta->Garden Vegetable

Garden Vegetable Spaghetti

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" pieces 
1/2 cup frozen peas, thawed 
1 tablespoon fresh chopped basil or 1 tsp. dried
1/2 teaspoon salt 
1/4 teaspoon pepper
2/3 cup Parmesan cheese (optional), grated 

Cook and drain spaghetti per package directions.

Meanwhile, heat oil in a 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 w/Parmesan cheese if
desired.

Printable version: garden-vegetable.txt.