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Quick Vegetable Pasta



  • 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


  1. In a large saucepan, Bring 6 cups water to a boil. Add frozen vegetables, salt, pepper, parsley, garlic powder, bouillon cube and onion, (if using), and return to a boil. Reduce heat and simmer until cauliflower is tender.
  2. Break spaghetti into fourths and add to pot. Simmer until pasta is tender.
  3. Meanwhile, heat olive oil in a small skillet and brown garlic.
  4. Very carefully add oil and garlic to pot of boiling spaghetti (mixture will splatter, so be careful!). (DO NOT DRAIN.)
  5. Serve in a shallow bowl with plenty of grated parmesan cheese.

Posted by artsycook at

Source: Recipe by Angelo Vento


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