Garden Spaghetti Recipe

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Garden Spaghetti

Vickie Parks


This is a great light dinner dish that can be served either warm or cooled. In the summertime, we usually have this cooled. But it’s also great year-round (served warm) with a bit of diced roasted chicken or prosciutto ham for a more substantial meal.

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20 Min


15 Min


Stove Top


1 lb
spaghetti or fettuccine
2 medium
tomatoes, diced
1 medium
green bell pepper, seeded and diced
1 medium
red bell pepper, seeded and diced
2 medium
zucchini, diced
3 large
celery stalks, cut into 1/4-inch slices
2 large
carrots, cut into 1/4-inch slices
6 oz
sliced black olives, drained
1/4 c
olive oil
3 Tbsp
parmesan cheese
2 tsp
minced garlic
1 tsp
dried basil
salt and pepper, to taste
shredded mozzarella cheese
1 1/2 c
cooked chicken, diced (optional)

Directions Step-By-Step

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, and 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.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy