Spaghetti Primavera




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


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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