Garden Spaghetti

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  • Makes: 6 servings
  • Start to Finish: 30 mins
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Garden Spaghetti
Ingredients
8
ounces dried multigrain, whole wheat, or regular spaghetti
1
teaspoon salt
2
cups small broccoli florets
2
cups fresh corn kernels* or frozen corn
1
cup chopped carrot
2
roma tomatoes, seeded and chopped
2
tablespoons snipped fresh oregano or basil
2
tablespoons lemon juice
2
tablespoons olive oil
1
recipe Fresh Tomato Sauce (optional)
 
Lemon Wedges (optional)
Directions
  1. Cook spaghetti, with 1 teaspoon salt added to water, according to package directions. Add broccoli, corn, and carrots the last 3 minutes of pasta cooking time. Drain.
  2. Return pasta mixture to pan. Toss in tomatoes, oregano, lemon peel, lemon juice, and enough olive oil to moisten. Serve with Fresh Tomato Sauce and lemon wedges, if desired. Makes 6 servings.
From the Test Kitchen
Teaching Notes:

You will need 4 ears of corn to get 2 cups fresh corn kernels.

Fresh Tomato Sauce
Ingredients
3
cups grape or cherry tomatoes, halved
1/4
cup finely chopped onion
1
teaspoon grated fresh ginger
1
tablespoon cider vinegar
1
teaspoon packed brown sugar
Directions
  1. Place tomatoes, onion, and ginger in microwave-safe bowl; sprinkle with vinegar and brown sugar. Cover loosely. Micro-cook on high (100 percent power) for 3 minutes or until skins burst and tomatoes are soft, stirring once. Serve warm or chilled.
Nutrition Facts (Garden Spaghetti)
    Per serving:
  • 251 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 38 mg sodium,
  • 46 g carb.,
  • 7 g fiber,
  • 6 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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