Sadly, I think Fall is just around the corner. The original title of this post was Spaghetti with Spring Vegetables but I changed it to fit the season. I also added a whole bunch of veggies! Mr. FBBQ and I went to the Farmer’s Market this weekend. We got some wonderful fresh veggies!
The base for this dish is spaghetti. I had whole wheat spaghetti on hand so I used that. We also need veggies! You can really use any veggies that you want. I opted for bell peppers, mushrooms, garlic, onion, zucchini, tomatoes, frozen corn, frozen peas, broccoli, and asparagus. In the picture you will also see some Brussels Sprouts which I did steam but decided not to add them. You will also see a sweet potato that I cut up and baked but forgot about so it didn’t go into the dish either. Oops. But, the sprouts and sweets will be a dinner for another night this week! You will also see a lemon in the picture. That is going to be our “dressing.”
To start, cook the frozen peas and carrots. Add the peppers, mushrooms, onions, garlic, and zucchini to a pan with some water and let it simmer until the water is gone. Add the asparagus and broccoli to the vegetable steamer and let those cook.
Cook the pasta in a separate pot. Lots of pots and pans being used in this recipe!
Use the cooked pasta as a base for this dish. Top it with the veggies. All of them! Douse it with lemon and you are ready to eat!
Enjoy this spin on spaghetti!