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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Garden Spaghetti

Makes: 6 servings
Start to Finish 30 mins
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
  • 1  teaspoon  finely shredded lemon peel
  • 2  tablespoons  lemon juice
  • 2 - 3  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 KitchenTeaching 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 251,
  • Fat, total (g) 6,
  • sat. fat (g) 1,
  • carb. (g) 46,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 7,
  • sugar (g) 6,
  • pro. (g) 9,
  • vit. A (IU) 3839,
  • vit. C (mg) 45,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 77,
  • sodium (mg) 38,
  • Potassium (mg) 497,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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