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By: Chris D.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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16 ounces spaghetti 2 tablespoons olive oil 2 each medium carrots -- sliced 1 each medium onion -- chopped 2 each medium zucchini -- chopped 3 each cloves garlic -- minced 3 each medium tomatoes -- cut into 1" pieces 0.5 cup frozen peas -- thawed 1 tablespoon fresh chopped basil or 1 tsp. dried 0.5 teaspoon salt 0.25 teaspoon pepper |
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| Directions: | ||
| 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. |
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| Notes: | ||
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