Ingredients

6 oz. thin spaghetti, cooked according to package directions
1/2 pound broccoli
2 Tbsp. olive oil
2 garlic cloves, peeled and crushed
1/2 pound young zucchini, washed and thinly sliced, or other seasonal vegetables
1/2 pound mushrooms, sliced
1-1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. black pepper, coarse grind
2 Tbsp. water
2 Tbsp. parmesan cheese, grated
chopped tomatoes, garnish topping (optional)

Cooking Instructions

While spaghetti is cooking, wash broccoli and cook it in a small amount of boiling water until crisp but tender. Heat 1 Tbls. olive oil in a large skillet. Saute garlic 3 minutes. Add zucchini; cook until slightly browned. Add mushrooms; cook until tender. Drain broccoli, slice into bite-sized pieces and add to zucchini and mushrooms. Stir in seasonings. When spaghetti is “al dente,” stop cooking by pouring cold water into pot; drain spaghetti. Return to pot, stir in 2 Tbls. water, remaining 1 Tbls. olive oil, parmesan cheese, and vegetable mixture. Cover and reheat over low heat.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)