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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From my collection of handwritten recipes. Ingredients:
1/2 cup onion, chopped |
3 cups broccoli florets |
8 ounces mushrooms, cut up |
2 cups zucchini, sliced |
1 cup frozen carrots |
1 cup frozen peas |
1 lb spaghetti |
2 garlic cloves, minced |
1 tablespoon sesame oil |
1 cup chicken broth |
1 teaspoon oregano |
1 teaspoon marjoram |
1 pint cherry tomatoes |
1/2 cup chopped parsley |
1/4 cup parmesan cheese |
1 cup italian dressing |
Directions:
1. Put water on to boil for the spaghetti. Meanwhile chop vegetables. Steam or microwave the onions, broccoli, mushrooms, zucchini, carrots, and peas until tender. Set them aside. When the water boils, add the spaghetti and cook until al dente, about 8-10 minutes. While the spaghetti is cooking, saute the garlic in oil in a medium saucepan. Then add the broth, the spices, the vegetables, and the tomatoes. Drain the cooked spaghetti and arrange it on a platter, then cover with the vegetables. Garnish with cheese, parsley and, if serving cold, the tomatoes. Serve the dressing on the side.
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