California Primavera

California Primavera

46
Tammy Schill 0

"So good and so easy to make!!"

Ingredients {{adjustedServings}} servings 296 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 833 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
  2. Meanwhile, in a large skillet heat olive oil over medium heat. Add onion, garlic, basil, sliced mushrooms, and chopped tomatoes and cook for 5 minutes. Stir in California-style vegetables, salt, and ground black pepper. Cook for approximately 10 minutes, stirring often, until vegetables are tender and crisp.
  3. Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle with grated Parmesan cheese and serve.
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Reviews 46

  1. 60 Ratings

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DREGINEK
12/9/2003

Sorry, too bland for this girl. I would recommend some additional spices such as oregano and/or basil. Perhaps even use italian stewed tomatoes. But I'm not going to give this recipe a second chance to find out if there is improvement. There are many other recipes out there that are similar but have much more taste.

E-SKI43
12/9/2003

I tried this recipe a few days ago and it is awesome. My husband loved it and my 2 yr. old ate everything on her plate. I added freash zucchini,yellow squash,cherry tomatoes and 1 red pepper, yellow pepper and orange pepper and mushrooms in place of the frozen vegetables. I grilled the vegetables in a wok rack on our outside grill with Italian dressing. I marinated the vegetables in the frig. first for about 30 min. And the vegetables are better the next day for leftovers ----if-- there's anything left over.Thanks so much for the recipe. It's a keeper.

Cheryl
10/17/2003

This was a great vegetarian pasta meal...even hubby called it a "keeper". That's a rare event. Thanks!