Garden Spaghetti

By ClaudiaJan

Ingredients

• ingredients
• 8 oz. dried multigrain, whole wheat, or regular spaghetti
• 1 1
• tsp. salt
• 2 2
• cups small broccoli florets
• 2 2
• cups fresh corn kernels* or frozen corn
• 1 1
• cup chopped carrot
• 2 2
• roma tomatoes, seeded and chopped
• 2 2
• Tbsp. snipped fresh oregano or basil
• 1 1
• tsp. finely shredded lemon peel
• 2 2
• Tbsp. lemon juice
• 2 2
• to 3 Tbsp. olive oil
• 1 1
• recipe Fresh Tomato Sauce (optional)
• Lemon Wedges (optional)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

directions
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.

3. Place 3 cups grape or cherry tomatoes, halved, 1/4 cup finely chopped onion, and 1 teaspoon grated fresh ginger in microwave-safe bowl; sprinkle with 1 tablespoon cider vinegar and 1 teaspoon packed brown sugar. Cover loosely. Micro-cook on high (100 percent power) for 3 minutes or until skin burst and tomatoes are soft, stirring once. Serve warm or chilled.

Teaching Notes: You will need 4 ears of corn to get 2 cups fresh corn kernels.