pasta with veggies

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pasta with veggies


  • 8 ounces uncooked whole wheat spaghetti
  • 2 medium zucchini, halved and sliced
  • 1/3 cup chopped onion
  • 2 tablespoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 medium tomatoes, quartered
  • 1 cup (4 ounces) shredded part-skim mozarella cheese
  • 1/2 cup shredded Parmesan cheese


Cook spaghetti according to package directions. Meanwhile, in a large
skillet, saute the zucchini, onion, Italian seasoning, garlic, salt and
pepper in oil and butter for 4-5 minutes or until tender.
Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or
until heated throug. Sprinkle with cheeses; cover and simmer for 2-3 minutes
or until cheese is melted. Drain spaghetti; serve with vegetable mixture.

Cat's note: I used 6 or 7 Roma tomatoes each cut into about 6 chunks (I like
lots of tomatoes!), minced garlic that comes in a jar, and one medium onion,
chopped (and didn't bother to measure it). This dish is really good and the
cheeses just put it over the top. Best of all - no meat!!

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