Garden Spaghetti

15 ingredients
5 steps

Ingredients

  • 1 lb spaghetti or 1 lb fettuccine
  • 2 tomatoes, diced
  • 1 green pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 2 zucchini, diced
  • 3 celery ribs, cut in 1/4 inch slices
  • 2 carrots, cut in 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 basil
  • salt and pepper
  • shredded mozzarella cheese
  • 1 1/2 cups cooked chicken, chopped (optional)

Directions

  1. 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. 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. 3
    In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well.
  4. 4
    Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.
  5. 5
    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.

Products Matching These Ingredients

More Recipes to Try