All Recipes Best Recipe Main Dish Recipes Pasta Spaghetti Recipes

Ingredients

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

Nutrition Info

324.5 calories carbohydrate: 23.7 g cholesterol: 12.1 mg fat: 22.7 g fiber: 1.7 g protein: 7.9 g saturatedFat: 4.3 g servingSize: - sodium: 764.2 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

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

4 servings

Vegetables in Italian dressing are tossed with cooked spaghetti to make a delicious summertime meal.