Summer Spaghetti
From angelinaw 15 years ago
- 60 minutes to make
- Serves 4
My family made a "white spaghetti" that was perfect in the summer time. I have tweaked the idea and came up with this. It is a great dish to have when the kitchen is too hot to cook in for long and when the vegetables are fresh from the garden (or market). Read more It is wonderful with a loaf of Italian bread and a glass of wine. See less
Ingredients
- 2 tomatoes, chopped shopping list
- 1/4 red onion, chopped shopping list
- 6 mushrooms, chopped shopping list
- 3 green onions, chopped shopping list
- 1 green pepper, chopped shopping list
- 1/2 can sliced black olives shopping list
- 1/2 box thin spaghetti shopping list
- 2 Tbsp pesto shopping list
- 2 Tbsp oregano shopping list
- 2 Tbsp chopped parsley shopping list
- 2 Tbsp minced garlic shopping list
- Dressing: shopping list
- 1 bottle Zesty Italian dressing (for an easy cheat) shopping list
- If not interested in cheating use: shopping list
- virgin olive oil shopping list
- balsamic vinegar shopping list
- Topping: 1 cup block mozzarella cheese, cut into chunks or use feta cheese crumbs shopping list
- basil leaves for garnish shopping list
- NOTE: The beauty of this recipe is that you can add or remove vegetable choices based on your taste preferences. You could add artichoke hearts to dress this up. shopping list
How to make it
- Combine vegetables in a bowl
- Pour 1/2 of dressing on top
- Mix in pesto, oregano, parsley, and garlic.
- Let the vegetable mixture marry in the refrigerator for at least an hour. I have had best results with an overnight chill.
- Cook Spaghetti per instructions, drain, and set aside. Chill noodles in the refrigerator for about fifteen minutes.
- Pour the dressing mixture over noodles and begin to toss. Adjust (as the noodles begin to soak up the marinade) with the other half of the dressing. The end result should be a light coating of the mixture over the noodles as you toss.
- Top with the cheese and basil leaves.Lightly toss to distribute through the bowl. Watch your vegetable do not sink to the bottom of the bowl.
- NOTE: This dish can be made a head of time and served later. If you want to do so, just pour a little of the dressing over the noodles before you refrigerate them to keep them moist.
- Serve and enjoy!
The Rating
Reviewed by 7 people-
Great post saving this recipe. Thanks so much for sharing with all of us!!
m2googee
in Tomball loved it
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Awesome recipe! Another 5!
m11andrade
in Kankakee loved it
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Angelina I go crazy over this type of recipe with the pesto olives and vegetables in summertime or any time of year sometime adding artichokes to vary the recipe.
Wonderful! Five forks
trigger
in loved it
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