Ingredients
- 5 medium tomatoes
- 1/4 pound small asparagus
- 1 medium zucchini
- 1/4 pound small white mushrooms
- 1 large red and/or green sweet pepper
- 5 Tbsp. olive oil
- 1 medium onion, thinly sliced
- salt and pepper to taste
- 3 Tbsp. chopped parsley
- 2 cloves garlic, finely chopped
- 1 pound spaghetti
Make it step by step
- 1.Peel, seed and dice tomatoes. Wash asparagus and cut tips off stalks. Wash and dry zucchini and mushrooms, cut into thin slices. Wash pepper and cut into short thin strips.
- 2.Heat oil in a large skillet. Add pepper strips and saute over medium heat 5–6 minutes. Add onion, zucchini, asparagus tips, and mushrooms. Sautè 4–5 minutes. Add diced tomatoes and salt and pepper. Cook uncovered over medium heat 10 minutes, stirring frequently. Stir in parsley and garlic. Taste and adjust for seasoning.
- 3.Cook spaghetti; drain and place in a warm deep dish or bowl. Pour sauce over spaghetti. Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.