Spaghetti with Spring Vegetables

Recipe Summary

Preparation time: 0 hour(s) 30 minute(s)
Number of servings: 8
Number of 5 A Day servings: 2

Ingredients

5 medium tomatoes
1/4 lb small asparagus
1 medium zucchini
1/4 lb small white mushrooms
1 large red or green sweet pepper
5 Tbsp olive oil
1 medium onion, thinly sliced
pepper to taste
3 Tbsp chopped parsley
2 cloves garlic, finely chopped
1 lb spaghetti

Directions

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

Source: Center for Disease Control: 5 A Day Recipes