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California Vegetable Spaghetti

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"Vegetables in Italian dressing are tossed with cooked spaghetti to make a delicious summertime meal."
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40 m servings 325
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.
  4. Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.


  • Cook's Note:
  • For variety, marinate fresh shrimp in olive oil, a splash of balsamic vinegar, crushed garlic, and a teeny-tiny shake of dried chili flakes. After cooking shrimp, toss with spaghetti mixture.
  • Frozen California mixed vegetables can be substituted for broccoli, cauliflower, and carrots.

Nutrition Facts

Per Serving: 325 calories; 22.7 23.7 7.9 12 764 Full nutrition

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