California Vegetable Spaghetti Recipe

Directions

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.

Cook 5-star weekday dinners every time.

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.

Per Serving: 325 calories; 22.7 g fat; 23.7 g carbohydrates; 7.9 g protein; 12 mg cholesterol; 764 mg sodium. Full nutrition