Spaghetti Dinner with Winter Vegetables

I made this tonight, well I created it tonight and it was wonderful.  I was looking in my refrigerator for something to cook and I remembered my neighbor, Um Laith.  She use to make spaghetti with many vegetables and it was good.  This is a version of what she did.

  • 1/2 pound whole wheat spaghetti (substitute the white stuff if you like)
  • 1 tablespoon virgin olive oil (substitute a good oil if you like)
  • 2 green onions, chopped
  • 1/2 cup green beans
  • 1 garlic clove, minced
  • 1 sweet potato, diced
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1 cup of shredded carrots
  • 1 small handful of chopped cilantro
  • Salt and pepper for seasoning
  • 1 bouillon cube or 2 cups or chicken stock (vegetable stock may be used)
  • 2 teaspoons soy sauce
  • 2 tablespoons sesame seeds
  • Parmesan cheese (optional)

  1. Cook the spaghetti in boiling salted water.  While the spaghetti is cooking, heat the oil in a large skillet.
  2. Add in the onions, garlic and sweet potatoes. Saute' for a few minutes and then add in the cauliflower, carrots, green beans and broccoli.  Stir for a few minutes and then add in the chicken broth.  Add the salt and pepper and bring the broth to a boil.
  3. Cook the vegetables until medium.  I like my veggies crisp and not soggy.
  4. Add the spaghetti to the vegetables and heat thoroughly.  Add in the soy sauce and sesame seeds.
  5. Continue cooking and add in the chopped parsley.  Cook for around 3 to 5 minutes and then put in a large plate.
  6. Top the spaghetti with more seasoning if needed and some parmesan cheese.  
Note:  You can substitute your favorite vegetables in this dish.  If You don't have any sweet potatoes, then use regular potatoes.  Corn would also go very nice in this dish.

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