California Vegetable Spaghetti recipe

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Ingredients

4 ounces thin spaghetti
½ cup Italian salad dressing
½ cup broccoli florets
½ cup cauliflower florets
⅓ cup 1/4-inch-thick sliced carrot
¼ cup sliced fresh mushrooms
1 tablespoon chopped fresh parsley, or to taste
½ cup milk
¼ cup mayonnaise
¼ cup grated Parmesan cheese, or to taste
1 tablespoon slivered almonds

Nutrition Info

324.5 calories
carbohydrate: 23.7 g
cholesterol: 12.1 mg
fat: 22.7 g
fiber: 1.7 g
protein: 7.9 g
saturatedFat: 4.3 g
servingSize: -
sodium: 764.2 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain spaghetti and transfer to a serving bowl.

  2. Heat Italian dressing in a large skillet over medium-low heat, cook and stir broccoli, cauliflower, and carrot in the dressing until slightly tender, about 5 minutes. Add mushrooms and parsley to vegetable mixture, cook and stir until tender, about 5 minutes more.

  3. Mix milk and mayonnaise together in a microwave-safe bowl, heat in microwave until warmed, 30 seconds to 1 minute. Stir milk mixture into vegetable mixture, cook until heated through, 1 to 2 minutes.

  4. Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.

Recipe Yield

4 servings

Recipe Note

Vegetables in Italian dressing are tossed with cooked spaghetti to make a delicious summertime meal.

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