LIVE

Vegetables in Italian dressing are tossed with cooked spaghetti to make a delicious summertime meal.

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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'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

325 calories; protein 7.9g; carbohydrates 23.7g; fat 22.7g; cholesterol 12.1mg; sodium 764.2mg. Full Nutrition
Advertisement