Name: Garden Spaghetti
Total time: 30 min
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 tablespoons olive oil; 1 recipe Fresh Tomato Sauce (optional); Lemon Wedges (optional)

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
¼ cup finely chopped onion
1 teaspoon grated fresh ginger
1 tablespoon cider vinegar
1 teaspoon packed brown sugar

Directions

Step 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.

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Garden Spaghetti

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Recipe Summary