garden spaghetti

Name: Garden Spaghetti
Prep time: 20 min
Cook time: 15 min
Yield: 5
Cuisine: Italian
Ingredients: 1 pound(s) 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 ounce(s) sliced black olives, drained; 1/4 cup(s) olive oil; 3 tablespoon(s) parmesan cheese; 2 teaspoon(s) minced garlic; 1 teaspoon(s) dried basil; - salt and pepper, to taste; - shredded mozzarella cheese; 1 1/2 cup(s) cooked chicken, diced (optional)

14 Pinches

Vickie Parks

Renton, WA

Updated on Jul 22, 2014

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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prep time 20 Min

cook time 15 Min

method Stove Top

yield 5 serving(s)

Ingredients

1 pound 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 ounces sliced black olives, drained
1/4 cup olive oil
3 tablespoons parmesan cheese
2 teaspoons minced garlic
1 teaspoon dried basil
- salt and pepper, to taste
- shredded mozzarella cheese
1 1/2 cups cooked chicken, diced (optional)

How To Make garden spaghetti

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
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