Spaghetti with Spring Vegetables

Ingredients

• 5 medium tomatoes
• ¼ pound small asparagus
• 1 medium zucchini
• ¼ pound small white mushrooms
• 1 large red and/or green sweet pepper
• 5 Tbsp. olive oil
• 1 medium onion, thinly sliced
• salt and pepper to taste
• 3 Tbsp. chopped parsley
• 2 cloves garlic, finely chopped
• 1 pound spaghetti

Directions

1. Peel, seed and dice tomatoes
2. Wash asparagus and cut tips off stalks
3. Wash and dry zucchini and mushrooms, cut into thin slices
4. Wash pepper and cut into short thin strips
5. Heat oil in a large skillet
6. Add pepper strips and saute over medium heat 5-6 minutes
7. Add onion, zucchini, asparagus tips, and mushrooms
8. Sauté 4-5 minutes
9. Add diced tomatoes and salt and pepper
10. Cook uncovered over medium heat 10 minutes, stirring frequently
11. Stir in parsley and garlic
12. Taste and adjust for seasoning
13. Cook spaghetti; drain and place in a warm deep dish or bowl
14. Pour sauce over spaghetti. Serve immediately

Nutritional Facts

• Yield: Makes 6 servings
• This is an official Fruits & Veggies-More Matters recipe.
• Nutritional information per serving
  • Calories: 450
  • Fat: 13 g
  • Percent of calories from fat: 27%
  • Sodium: 16 mg
  • Cholesterol: 0 mg
  • Fiber: 5 g

Recipe provided by Jeanette Mettler Cappello