Leftover pasta and vegetables can be mixed, refrigerated, then reheated.
Ingredients
- 6 quarts water
- 1 tablespoon salt
- 1 package (8 oz.) uncooked spaghetti
- 1/4 cup olive oil
- 3 large cloves garlic, minced
- 1 package (10 oz.) frozen mixed vegetables, thawed
- 1 cup grated Romano cheese
Directions
Bring water and salt to boiling in large pot. Add spaghetti; boil 8 to 10 minutes, or until spaghetti is al dente (firm but tender).
While pasta is cooking, heat olive oil in a large skillet; add garlic and saute until browned. Add thawed vegetables to garlic; stir-fry over medium heat until vegetables are hot, but still firm and crisp. Drain spaghetti; divide among four plates. Top each portion of pasta with one-fourth of the vegetable mixture. Serve at once. Pass the cheese for those who desire it.
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Submitted 6/13/05.
Source: Entrees: Food Writer's Favorites
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Pasta Primavera Pronto