Garden Spaghetti Recipe

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Listing Results Garden Spaghetti Recipe

1 hours ago Place all vegetables in a medium bowl and toss lightly. In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well. Add the oil …

Rating: 5/5(5)
Total Time: 35 mins
Category: Lunch/Snacks
Calories: 536 per serving
1. In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp. Set noodles aside in a colander to allow water to drain.
2. Lightly steam all of the vegetables just until they are starting to become tender. Remove them from the heat and let them cool a bit. Place all vegetables in a medium bowl and toss lightly.
3. In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well.
4. Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.

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9 hours ago In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; …

Rating: 5/5(1)
Total Time: 1 hr 25 mins
Category: Dinner
Calories: 62 per serving
1. In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender.
2. Add garlic; cook 1 minute longer. Add the next 10 ingredients.
3. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
4. Serve with spaghetti.

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Just Now Serve spaghetti with sauce and, if desired, cheese. Nutrition Facts 1-1/4 cups sauce with 1 cup spaghetti: 432 calories, 11g fat (4g saturated fat), 71mg cholesterol, 649mg sodium, 48g …

Rating: 4.3/5(7)
Category: Dinner
Cuisine: Europe, Italian
Total Time: 45 mins
1. In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat until beef is no longer pink, 5-7 minutes; crumble beef; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender.
2. Stir in tomato sauce and seasonings; bring to a boil.
3. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend.
4. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.

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Just Now Step 1. Cook spaghetti, with 1 teaspoon salt added to water, according to package directions. Add broccoli, corn, and carrots the last 3 minutes of pasta cooking time. Drain. …

Rating: 3.9/5(8)
Calories: 251 per serving
Total Time: 30 mins
1. Cook spaghetti, with 1 teaspoon salt added to water, according to package directions. Add broccoli, corn, and carrots the last 3 minutes of pasta cooking time. Drain.
2. Return pasta mixture to pan. Toss in tomatoes, oregano, lemon peel, lemon juice, and enough olive oil to moisten. Serve with Fresh Tomato Sauce and lemon wedges, if desired. Makes 6 servings.

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Just Now Steps. 1. Cook and drain spaghetti as directed on package. 2. While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, …

Rating: 2.5/5
Category: Entree
Servings: 6
Total Time: 25 mins
1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

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Just Now Remove from the heat and set aside. Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until …

Rating: 5/5(3)
Category: Dinner
Cuisine: Europe, Italian
Total Time: 30 mins
1. In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender.
2. Remove from the heat and set aside., Cook spaghetti according to package directions.
3. In a large saucepan, saute onion and garlic in butter until tender.
4. Stir in the flour, bouillon and thyme until blended; gradually add milk.

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9 hours ago Directions. Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. In a small …

Rating: 5/5(2)
Category: Lunch
Cuisine: Europe, Italian
Total Time: 20 mins
1. Cook spaghetti according to package directions; rinse in cold water and drain.
2. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. , In a small bowl, whisk all dressing ingredients.
3. Pour over spaghetti mixture; toss gently to coat.
4. Sprinkle with remaining bacon. Serve immediately or chill.

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2 hours ago DIRECTIONS. Brown meat in oil. Drain and run under hot water to get rid of excess fat. Combine meat in a pot with rest of ingredients. Bring to a boil over medium-high heat;reduce heat and …

Rating: 5/5(11)
Total Time: 40 mins
Category: Sauces
Calories: 249 per serving
1. Brown meat in oil.
2. Drain and run under hot water to get rid of excess fat.
3. Combine meat in a pot with rest of ingredients.
4. Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.

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8 hours ago Hearty Garden Spaghetti is full of ground beef, zucchini, onion, mushrooms, carrots and bell peppers. The large amount of veggies not only add nutrition, they keep the calorie count down. If …

Cuisine: American
Category: Main Course
Servings: 4
Calories: 453 per serving
1. In a lightly greased Dutch oven cook ground beef onion, red bell pepper and carrot until beef is no longer pink. Break the beef apart as it cooks. Drain off any fat.
2. Add zucchini and mushrooms and cook until tender.
3. Stir in crushed tomaotes, Italian seaosning, salt, pepper and crushed red pepper flakes.
4. Reduce heat and simmer for 15 minutes.

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8 hours ago Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally. Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring …

Rating: 4.4/5(29)
Category: Condiments
Servings: 9
Calories: 58 per serving
1. In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
2. Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
3. Remove from heat.
4. Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.

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1 hours ago While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender. Stir in …

Rating: 4/5(1)
Total Time: 30 mins
Category: One Dish Meal
Calories: 418 per serving
1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3. Stir in remaining ingredients except cheese; cook until hot.
4. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

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7 hours ago Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm becahmel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan. Sauce: In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with wire whisk.

Rating: 5/5(1)
Total Time: 25 mins
Category: One Dish Meal
Calories: 1935 per serving

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8 hours ago Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it! …

Rating: 4.9/5(55)
Calories: 128 per serving
Category: Main Course, Dinner
1. Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
2. Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
3. Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
4. Heat oil in a large skillet. Add onions and saute until they become soft and transparent.

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7 hours ago This is the actual Olive Garden bolognese (spaghetti sauce) recipe that I got from the Olive Garden website. Please don't leave a feedback saying how this …

Rating: 5/5(10)
Total Time: 1 hr 45 mins
Category: Lunch/Snacks
Calories: 463 per serving
1. Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
2. Add meat and cook 10 minutes over medium heat, stirring occasionally.
3. Deglaze pan with wine, let it reduce.
4. Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.

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Just Now Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork.

Rating: 4.6/5(616)
Difficulty: Intermediate
Category: Main-Dish
Steps: 4
1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
3. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

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9 hours ago Step 1. In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender. Advertisement. Step 2. Stir in the tomato, tomato paste, …

Rating: 5/5(56)
Calories: 325 per serving
Total Time: 1 hr
1. In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.
2. Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

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8 hours ago Inspired by: Olive Garden's Spaghetti with Traditional Marinara and Sautéed Shrimp. Flavorful marinara sauce simmers for just a few hours. Right before mealtime, toss in the shrimp to cook quickly. Serve over hot spaghetti for a delicious …

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9 hours ago Step 1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain. Advertisement. Step 2. Mix chopped carrots, celery, cucumber, …

Rating: 5/5(500)
Calories: 450 per serving
1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
4. Chill for one hour before serving.

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Frequently Asked Questions

How do you cook vegetable spaghetti from garden?

Garden Vegetable Spaghetti. A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping. Ingredients. Steps. Cook and drain spaghetti as directed on package. While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat.

What do you put on spaghetti when it's cooked?

While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

What is gardengarden Fresh spaghetti?

Garden-Fresh Spaghetti. This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. "It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals," observes Sue Yaeger from Boone, Iowa.

How to cook spaghetti sauce in the oven?

Spaghetti Sauce. Ingredients. Directions. In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender. Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat.

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