Garden Spaghetti

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 lb spaghetti or 1 lb fettuccine
• 2 tomatoes, diced
• 1 green pepper, seeded and diced
• 1 red pepper, seeded and diced
• 2 zucchini, diced
• 3 celery ribs, cut in 1/4 inch slices
• 2 carrots, cut in 1/4 inch slices
• 6 ounces sliced black olives, drained
• 1/4 cup olive oil
• 3 tablespoons parmesan cheese
• 2 teaspoons minced garlic
• 1 teaspoon basil
• salt and pepper
• shredded mozzarella cheese
• 1 1/2 cups cooked chicken, chopped (optional)

Recipe

• 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.
• 5 to serve, place pasta on each individual plate, and top with the vegetables. sprinkle the top with shredded mozzarella. serve either slightly warm, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.