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Spaghetti Misto

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  Garlic cloves 3 Large, minced
  Virgin olive oil 3 Tablespoon
  Carrots 2 Large, cut into 1" pieces
  Green onions 3 , chopped
  Fresh broccoli florets 2 Cup (32 tbs)
  Fresh plum tomatoes 3 , chopped
  Yellow bell pepper 1 Medium, julienned
  Red bell pepper 1 Medium, julienned
  Green bell pepper 1 Small, julienned
  Light cream 1 Pint
  Freshly ground black pepper 1⁄4 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Crushed dried basil/3 large fresh basil leaves, chopped 1⁄4 Teaspoon
  Spaghetti 3⁄4 Pound
  Grated parmesan and romano cheese 3 Ounce (Freshly Grated Cheese)
  Salt To Taste
  Freshly ground black pepper To Taste

In a large skillet, heat olive oil over medium-high heat. When oil is hot, add garlic and stir for 1-2 minutes. Toss in carrots and green onions and saute until tender. Add all other vegetables, tossing over medium-high heat until well combined.
Cover pan and lower heat to medium to steam vegetables until tender, about 10-12 minutes.
Add cream, pepper, nutmeg, and basil, stirring well to coat vegetables. Cook until bubbly and slightly thickened. Keep warm and covered until ready to serve.
In a large pot of boiling salted water, cook spaghetti until it is "al dente." Drain well, mound on a warm serving platter, and top with vegetable sauce. Serve with Parmesan and Romano cheese and freshly ground pepper.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3425 Calories from Fat 1796

% Daily Value*

Total Fat 202 g310.9%

Saturated Fat 97.7 g488.3%

Trans Fat 0 g

Cholesterol 532.9 mg177.6%

Sodium 869.5 mg36.2%

Total Carbohydrates 360 g119.9%

Dietary Fiber 27.9 g111.6%

Sugars 27.5 g

Protein 82 g164.9%

Vitamin A 781.7% Vitamin C 1603%

Calcium 87.1% Iron 117.3%

*Based on a 2000 Calorie diet


Spaghetti Misto Recipe