Garden Spaghetti

By Rhonda

Marie Donovan-Burchard and Rhonda Nelson-Price 2006

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Ingredients

Heat:
olive oil
1 clove chopped garlic
2 cubes butter
Add in equal amounts:
Zucchini
Green beans
Peas
Cauliflower
Broccoli
Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Use equal amounts of vegies to feed the amount of people you have. You can use all frozen vegies.If using fresh vegies, you will have to poach them before hand. Serve over warm spaghetti and cover with parmesan cheese and pats of butter.