Spaghetti With Asparagus and Spring Vegetables
5 medium tomatoes
1/4 pound small asparagus
1 medium zucchini
1/4 pound small white mushrooms
1 large red and/or green sweet pepper
5 Tbsp. olive oil
1 medium onion, thinly sliced
salt and pepper to taste
3 Tbsp. chopped parsley
2 cloves garlic, finely chopped
500 g or
1 pound spaghetti
Peel, seed and dice tomatoes. Wash asparagus and cut tips
off stalks. Wash and dry zucchini and mushrooms, cut into
thin slices. Wash pepper and cut into short thin strips.
Heat oil in a large skillet. Add pepper strips and sauté
over medium heat 5–6 minutes. Add onion, zucchini, asparagus
tips, and mushrooms. Sauté 4–5 minutes.
Add diced tomatoes and salt 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.
This is an official Fruits & Veggies—More Matters recipe.
Recipe provided by Jeanette Mettler Cappello.
Makes 6 servings.
Nutrient analysis per serving: Calories, 450; fat, 13 g;
cholesterol, 0 mg; fibre, 5 g; sodium, 16 mg; percent
calories from fat, 27%.