VALENTINE'S DAY RECIPES

 

Easy Vegetarian Pasta  

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Easy Vegetarian Pasta

SUBMITTED BY: Robyn050501

"Tangy balsamic vinegar tossed with pasta and vegetables make this vegetarian pasta tantalize your taste buds!"

PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
 
 
 

 

INGREDIENTS

  • 1 (16 ounce) package uncooked whole wheat spaghetti
  • 3 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 3 large tomatoes, diced
  • 1 red onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup chopped zucchini
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons crumbled feta cheese

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.
  3. Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.

 

 

REVIEWS

 
 

REVIEWS

 
 
Reviewed on Feb. 5, 2005 by fireflyrock
Was pretty good for being so quick & easy. I'm not a big fan of tomatoes, and with so much of them in this recipe it made it a little watery. My boyfriend [who is the vegetarian one, not me] gave it an "8" out of 10. If I made this again, I'd probably use more garlic and a little less vegetables. :o)

6 users found this review helpful
 
 
Reviewed on Aug. 16, 2007 by kachell99
Great EASY recipe for all those fresh garden vegetables (with a few changes). I added oregano, basil, parsley, ground red pepper, red pepper flakes, salt, and pepper. Without the spices it was bland. I used whole wheat penne pasta instead of spaghetti.

1 user found this review helpful
 
 
Reviewed on Aug. 14, 2007 by Abby
Quick and delicious dinner! This dish is perfect for summer. I did not use mushrooms (allergy); I only used half of a red onion and two tomatoes, and I added a sprinkle of basil, oregano, and red pepper flakes. It turned out well and was great when served with wine.

1 user found this review helpful


 
 
 


 
 
 


 
 


 
 
 
 


 

 

number of stars
 

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 264

  • Total Fat: 6.7g

  • Cholesterol: 2mg

  • Sodium: 40mg

  • Total Carbs: 46g

  • Dietary Fiber: 8.1g

  • Protein: 9.4g

VIEW DETAILED NUTRITION

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