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garden spaghetti

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a great light dinner dish that can be served either warm or cooled. In the summertime, we usually have this cooled. But it’s also great year-round (served warm) with a bit of diced roasted chicken or prosciutto ham for a more substantial meal.

yield 5 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For garden spaghetti

  • 1 lb
    spaghetti or fettuccine
  • 2 md
    tomatoes, diced
  • 1 md
    green bell pepper, seeded and diced
  • 1 md
    red bell pepper, seeded and diced
  • 2 md
    zucchini, diced
  • 3 lg
    celery stalks, cut into 1/4-inch slices
  • 2 lg
    carrots, cut into 1/4-inch slices
  • 6 oz
    sliced black olives, drained
  • 1/4 c
    olive oil
  • 3 Tbsp
    parmesan cheese
  • 2 tsp
    minced garlic
  • 1 tsp
    dried basil
  • salt and pepper, to taste
  • shredded mozzarella cheese
  • 1 1/2 c
    cooked chicken, diced (optional)

How To Make garden spaghetti

  • 1
    In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp. Set noodles aside in a colander to allow water to drain.
  • 2
    Lightly steam all of the vegetables just until they are starting to become tender. Remove them from the heat and let them cool a bit. Place all vegetables in a medium bowl and toss lightly.
  • 3
    In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper, and mix well. Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.
  • 4
    To serve, place pasta on each individual plate, and top with the vegetables. Sprinkle the top with shredded mozzarella. Serve either slightly warm, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.
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