Rating: 4 stars
53 Ratings
  • 5 star values: 21
  • 4 star values: 25
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3

Tangy balsamic vinegar tossed with pasta and vegetables make this vegetarian pasta tantalize your taste buds!

Recipe Summary

cook:
25 mins
total:
35 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 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. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.

  • Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.

Nutrition Facts

263 calories; protein 9.5g; carbohydrates 45.6g; fat 6.6g; cholesterol 2.1mg; sodium 38.8mg. Full Nutrition
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