Garden Spaghetti

Garden Spaghetti

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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)

How to Make Garden Spaghetti


  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.
  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.
  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.
  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.

Printable Recipe Card

About Garden Spaghetti

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

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