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Spaghetti With Spring Vegetables

Italian.Chef's picture
  Tomatoes 5 Medium
  Asparagus 1⁄4 Pound
  Zucchini 1 Medium
  White mushrooms 1⁄4 Pound
  Sweet pepper 1 Large (Red / Green)
  Olive oil 5 Tablespoon
  Onion 1 Medium, thinly sliced
  Ground pepper To Taste
  Chopped parsley 3 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Spaghetti 1 Pound
  Salt To Taste

Peel, seed and dice tomatoes.
Wash asparagus and cut tips off stalks.
Reserve stalks for another use.
Wash and dry zucchini and mushrooms thoroughly; cut into thin slices.
Wash pepper and cut into short thin strips.
Heat oil in large skillet.
Add pepper strips and saute over medium heat 5 to 6 minutes.
Add onion, zucchini, asparagus tips and mushrooms.
Saute 4 to 5 minutes.
Add diced tomatoes and salt and pepper.
Cook uncovered over medium heat 10 minutes, stirring frequently.
Stir in parsley and garlic.
Taste and adjust for seasoning.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add spaghetti.
Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in a warm deep dish or bowl.
Pour sauce over spaghetti.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2583 Calories from Fat 742

% Daily Value*

Total Fat 84 g129.9%

Saturated Fat 12.1 g60.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 522.2 mg21.8%

Total Carbohydrates 412 g137.5%

Dietary Fiber 20.9 g83.7%

Sugars 37.7 g

Protein 85 g171%

Vitamin A 281.8% Vitamin C 594.1%

Calcium 44.2% Iron 146.6%

*Based on a 2000 Calorie diet

Spaghetti With Spring Vegetables Recipe