Harvest Vegetables and Spaghetti Pasta Dinner Recipe
Harvest Vegetables and Spaghetti Pasta Dinner

Remember when you were a child (or maybe even now) faced with a box of chocolates? Wasn't it agony having to choose just one piece from the assortment? Maybe you cheated and cut into a few pieces, taking a taste of each.

For food lovers in smaller households, summer produce creates similar challenges.

With abundant, lush and inviting fruits and vegetables on display it may be hard to limit your choices. And although health experts encourage you to eat more produce -- unlike that third piece of chocolate -- you may feel as if you're in a race to cook before your purchases spoil.

Fortunately you don't have to exercise the restraint with vegetables that you do with sweets.

Plan a "one-of-each" meal. Challenge yourself to see how many different vegetables you can get into one dish.

For example, if homemade pizza is on the menu, don't stop with tomatoes. Toss on corn, bell pepper strips and even lightly steamed broccoli florets.

Roasting chicken? Add green beans and pearl onions to the roasting pan during the last 30 minutes.

Pasta sauce is a natural catchall for vegetables.

Eggplant, garlic, mushrooms, tomatoes and onions make the following spaghetti dinner special, but feel free to add even more vegetables. Select ingredients, such as bell peppers or leeks, with similar quick cooking times.

Harvest Vegetables with Spaghetti Dinner Recipe

Makes 2 servings.

Preparation time: 10 minutes

Cooking time: 12 minutes

2 tablespoons olive oil

1 small onion, chopped

1 large garlic clove, minced

1 small Japanese eggplant, cut in 1/2-inch pieces

6 large shiitake or crimini mushrooms, sliced (see note)

2 medium tomatoes, cored, cut in 1/2-inch pieces

1/2 teaspoon crushed dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

3 tablespoons dry white wine or dry vermouth

2 tablespoons minced fresh basil

11/2 cups cooked spaghetti

1/3 cup shredded Asiago or Romano cheese

Heat oil in large nonstick skillet. Add onion, garlic, eggplant and mushrooms. Cook over medium heat for 8 to 10 minutes or until vegetables are tender, stirring frequently. Add tomatoes, oregano, salt and pepper. Cook for 1 minute. Pour in wine and scrape up any browned bits in skillet. Add basil. Cook for 1 minute, just until flavors blend. Do not allow mixture to dry.

Spoon spaghetti onto serving platter. Top with vegetables and skillet sauces. Sprinkle on cheese or serve on the side.

Note: If using shiitake mushrooms, discard the tough stems.

Each serving has: 450 calories; 18 grams total fat; 14 grams protein; 50 grams carbohydrates; 22.5 milligrams cholesterol; 517 milligrams sodium and 6.5 grams dietary fiber.

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Harvest Vegetables and Spaghetti Pasta Dinner

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