California Vegetable Spaghetti

Broccoli, cauliflower, and carrots are simmered in Italian dressing and served over spaghetti for a refreshing summertime meal.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 325 Calories

Ingredients

• ½ cup milk
• ½ cup broccoli florets
• ¼ cup mayonnaise
• ½ cup Italian salad dressing
• ¼ cup sliced fresh mushrooms
• ¼ cup grated Parmesan cheese, or to taste
• 1 tablespoon chopped fresh parsley, or to taste
• 4 ounces thin spaghetti
• ½ cup cauliflower florets
• ⅓ cup 1/4-inch-thick sliced carrot
• 1 tablespoon slivered almonds

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain spaghetti and transfer to a serving bowl.

Step 2

Heat Italian dressing in a large skillet over medium-low heat; cook and stir broccoli, cauliflower, and carrot in the dressing until slightly tender, about 5 minutes. Add mushrooms and parsley to vegetable mixture; cook and stir until tender, about 5 minutes more.

Step 3

Mix milk and mayonnaise together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir milk mixture into vegetable mixture; cook until heated through, 1 to 2 minutes.

Step 4

Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.