July 29, 2011

Garden Spaghetti

8 oz whole wheat spaghetti pasta
2 cups small broccoli florets
1 cup fresh or frozen corn
1 cup chopped carrots
2 roma tomatoes, chopped
1 cup chopped zucchini
2 teaspoons oregano
2 teaspoons basil
1/4-1/2 cup lemon juice (to taste, but definitely use some!)
2 tablespoons olive oil
3 cups-ish of your favorite tomato/spaghetti sauce (even the jar stuff does fine)

Cook spaghetti according to directions, making sure to not over cook.
Meanwhile in a large skillet combine the vegetables, oregano, basil, and olive oil. Stir occasionally over medium heat until hot. Add your favorite tomato/spaghetti sauce.
Once spaghetti is cooked, drain, and add to the vegetable mixture. Add the lemon juice and warm the mixture.

This is a great recipe to adapt to whatever vegetables you have laying around. I added a few spinach leaves to mine since I had some left that needed to be eaten.

And best of all, it's Squish approved! :)

1 comment:

Ginny said...

I think he liked it. Sounds like a yummy recipe!