Confetti Spaghetti
Confetti Spaghetti

Photo Credit

Getty images

This Recipe

  • Skill Level: Intermediate
  • Serves: 5
  • Start to Finish: under 1 hour
  • Prep: 10 minutes
  • Cook: 25 minutes

Nutrition Facts

Amount per serving:
Total Calories: 477kcal
  • 375mg Sodium
  • 81g Carbs
  • 11g Fiber
  • 12g Fat
  • 2g Saturated Fat
  • 5g Sugars
  • 19g Protein
  • 141mg Calcium
  • 1mg Iron


  • 3 tablespoons olive oil
  • 2 cups sliced onion
  • 1/2 teaspoon salt
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 1/2 cup slender green beans, trimmed
  • 1/2 cup sugar snap or snow peas, ends trimmed
  • 1 medium-sized red bell pepper, diced
  • 6 to 8 medium cloves of garlic, minced
  • 1 pound whole-wheat spaghetti or linguine (see Notes)
  • 4 scallions, minced (include white and greens)
  • 1/4 cup minced flat leaf parsley
  • 1/4 cup minced basil
  • 1/3 cup freshly grated Parmesan
  • Pepper



1. Prepare pasta according to package directions. Drain and set aside. 2. Meanwhile, heat oil in a large skillet. Add onion and salt, and sauté over medium heat for about 5 minutes, or until the onion begins to soften. Add broccoli and cauliflower. Stir and cook until the vegetables are just barely tender, about 5 minutes. Add the green beans, peas, and bell pepper, and cook for approximately 5 minutes longer, then stir in the garlic. Cook for about 1 minute more and set aside. Transfer pasta to a large bowl or serving platter. Add vegetable mixture and toss with tongs, sprinkling in the parsley, basil, and Parmesan as you toss. Grind in some fresh black pepper, and serve right away.
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