Recipe ingredients
- 1 (16 ounce) bag frozen cauliflower, broccoli or vegetable medley
- 1/4 teaspoon garlic powder
- 1/2 teaspoon parsley
- Salt and pepper to taste
- 1 chicken bouillon cube (optional)
- 1 onion, chopped (optional)
- 1 pound spaghetti
- 3 tablespoons olive oil
- 2 to 3 cloves garlic, chopped
Recipe method
- In a large saucepan, bring 6 cups water to a boil.
- Add frozen vegetables, salt, pepper, parsley, garlic powder, bouillon cube and onion. Return to a boil.
- Reduce heat and simmer until cauliflower is tender.
- Break spaghetti into fourths and add to pot. Simmer until pasta is tender.
- Meanwhile, heat olive oil in a small skillet and brown garlic.
- Very carefully add oil and garlic to pot of boiling spaghetti. Do not drain.
- Serve in a shallow bowl with plenty of grated parmesan cheese.
Other pasta recipes:
Quick vegetable pasta recipe
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