Ingredients
| 2 cloves | garlic, minced | | 1 | md. onion, chopped | | 2 cups | celery, sliced | | 2 | carrots, sliced diagonally | | 6 tbsp. | olive oil | | 1 | md. zucchini, sliced | | 1 | lg. tomato, cut in wedges | | 1 lb. | spaghetti | | 1/2 tsp. | basil | | 1 tbsp. | parsely, chopped | | 1/2 cup | Swiss cheese, grated | | 1/4 cup | Parmesan cheese | | Salt and pepper |
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Instructions
Saute garlic, onion, celery and carrots in olive oil until almost tender, about 10 minutes. Add zucchini; saute until vegetables are tender crisp. Stie in tomato wedges; heat through. Cook spaghetti; drain. Toss with vegetables. Toss in basil, parselt and cheese. Add salt and pepper to taste.
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