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
-
1In 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.
-
2Lightly 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.
-
3In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well.
-
4Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.
-
5To 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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