Vegetable Spaghetti With Squash Noodles Food

RUSTIC SUMMER VEGETABLE PASTA

Ingredients:

• 3 tablespoons olive oil, divided
• 1 medium zucchini, cut into 3/4-inch pieces
• 1 medium yellow summer squash, cut into 3/4-inch pieces
• 1 medium onion, chopped
• 1 medium eggplant, peeled and cut into 3/4-inch pieces
• 2 cups sliced fresh mushrooms
• 2 garlic cloves, minced
• 3/4 teaspoon crushed red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon minced fresh parsley
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
• 1 package (14-1/2 ounces) uncooked multigrain spaghetti
• 1/2 cup shredded Parmesan cheese

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

SPAGHETTI WITH VEGETABLES

Ingredients:

• 1/4 cup margarine
• 2 cups diagonally sliced green beans
• 1 small onion (grated)
• 1 1/2 cups thinly sliced yellow squash
• 1 1/2 cups thinly sliced zucchini
• 4 medium tomatoes, cut into wedges
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper (or to taste)
• 3 tablespoons margarine
• 8 ounces spaghetti
• 1 tablespoon salt (to cook pasta in)
• grated parmesan cheese

Steps:

• In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
• Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
• Stir in 3 tablespoons margarine until melted.
• Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
• Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.

SPAGHETTI SQUASH PASTA

Ingredients:

• 1 spaghetti squash
• 1 tablespoon butter or 1 tablespoon margarine
• 2 cloves garlic, chopped
• 1 cup low-fat sour cream
• 1/4 cup skim milk or 1/4 cup 2% low-fat milk
• 1 teaspoon dried basil
• 1 tablespoon olive oil
• 4 slices turkey bacon, chopped
• 1 cup chopped celery
• 1 cup chopped broccoli
• 1 medium chopped red bell peppers or 1 medium yellow bell pepper
• 1 (170 g) can tuna, drained
• 1 small tomatoes, diced
• 1/3 cup grated parmesan cheese

Steps:

• Cut spaghetti squash in half and microwave (or bake) until done.
• Scrape squash from shell into a large serving bowl- keep warm.
• In a saucepan, over medium-low heat, melt the butter then saute the chopped garlic for 1 to 2 minutes.
• Add the sour cream, milk and basil.
• Turn heat to low to keep warm.
• In a frying pan, saute the chopped vegetables and turkey bacon in the olive oil.
• Salt and pepper to taste.
• Cook until the vegetables are slightly softened and bacon is cooked through.
• Add the tuna and cook until tuna is warmed.
• Add sour cream sauce to vegetable/bacon mix.
• Pour over spaghetti squash and toss.
• Top with diced tomato and parmesan cheese.