Best Hearty Garden Spaghetti Recipes

GARDEN SPAGHETTI

Garden Spaghetti image

I got this recipe a few years ago, but I cannot recall where. But it's a great light dinner dish for those hot summer nights when you don't feel like cooking or on those evenings when all you want is a refreshing and light meal. But we also have this year-round, and sometimes serving it warm with a bit of diced roasted chicken or proscuitto ham for a more substantial meal.

Provided by Northwestgal

Categories Lunch/Snacks

Time 35m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

1 lb spaghetti or 1 lb fettuccine
2 tomatoes, diced
1 green pepper, seeded and diced
1 red pepper, seeded and diced
2 zucchini, diced
3 celery ribs, cut in 1/4 inch slices
2 carrots, cut in 1/4 inch slices
6 ounces sliced black olives, drained
1/4 cup olive oil
3 tablespoons parmesan cheese
2 teaspoons minced garlic
1 teaspoon basil
salt and pepper
shredded mozzarella cheese
1 1/2 cups cooked chicken, chopped (optional)

Steps:

In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp. Set noodles aside in a colander to allow water to drain.
Lightly steam all of the vegetables just until they are starting to become tender. Remove them from the heat and let them cool a bit. Place all vegetables in a medium bowl and toss lightly.
In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well.
Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.
To serve, place pasta on each individual plate, and top with the vegetables. Sprinkle the top with shredded mozzarella. Serve either slightly warm, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.

Nutrition Facts : Calories 535.8, Fat 17.2, SaturatedFat 2.9, Cholesterol 2.6, Sodium 348.2, Carbohydrate 80.7, Fiber 7.4, Sugar 8.9, Protein 15.6

GARDEN VEGETABLE SPAGHETTI

Garden Vegetable Spaghetti image

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

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

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