Garden Vegetable Spaghetti
1 package (16 oz.) spaghetti
2 Tablespoons extra virgin olive oil
2 medium carrots (2 cups), sliced
1 medium onion, diced (1/2 cup)
1 stalk celery, thinly sliced (1/2 cup)
1 small eggplant (12 ounces, diced 3 1/2 cups)
1 clove garlic, finely chopped
3 medium tomatoes, cut into 1-inch pieces
1/2 cup frozen green peas, thawed
2 Tablespoons fresh parsley, chopped
1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried, basil leaves
3/4 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
3/4 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1/2 teaspoon Lite salt
1/4 teaspoon fresh ground pepper
2/3 cup grated low-fat Parmesan cheese
Preparation:
Cook spaghetti as directed on label. Drain
Heat olive oil in a heavy 10-inch skillet over medium-high.
Cook carrots, onion,celery, eggplant and garlic in oil until vegetables are crisp-tender. Stir frequently.
Stir in remaining ingredients except spaghetti and cheese. Cook until hot.
Serve over spaghetti. Sprinkle with cheese.
Serve with a fresh tossed green salad, steamed broccoli and dark crusty bread.
Enjoy!
Linda
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