Garden Spaghetti

By

Marie Donovan-Burchard and Rhonda Nelson-Price 2006

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  • 6

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

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.

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