California Vegetable Spaghetti recipe
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Ingredients
- 4 ounces thin spaghetti ½ cup Italian salad dressing ½ cup broccoli florets ½ cup cauliflower florets ⅓ cup 1/4-inch-thick sliced carrot ¼ cup sliced fresh mushrooms 1 tablespoon chopped fresh parsley, or to taste ½ cup milk ¼ cup mayonnaise ¼ cup grated Parmesan cheese, or to taste 1 tablespoon slivered almonds
Nutrition Info
- 324.5 caloriescarbohydrate: 23.7 gcholesterol: 12.1 mgfat: 22.7 gfiber: 1.7 gprotein: 7.9 gsaturatedFat: 4.3 gservingSize: -sodium: 764.2 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions California Vegetable Spaghetti
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain spaghetti and transfer to a serving bowl.
Heat Italian dressing in a large skillet over medium-low heat, cook and stir broccoli, cauliflower, and carrot in the dressing until slightly tender, about 5 minutes. Add mushrooms and parsley to vegetable mixture, cook and stir until tender, about 5 minutes more.
Mix milk and mayonnaise together in a microwave-safe bowl, heat in microwave until warmed, 30 seconds to 1 minute. Stir milk mixture into vegetable mixture, cook until heated through, 1 to 2 minutes.
Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.