| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Spaghetti, thin; cooked |
| 1 1/2 |
c |
Frozen broccoli cuts; thawed and cooked |
| 1/2 |
c |
Onions; chopped |
| 2 |
|
Cloves garlic; chopped fine |
| 2 |
c |
Frozen green peas; thawed |
| 1/2 |
c |
Bell peppers; chopped |
| 8 |
oz |
Mushrooms; sliced |
| 1/4 |
c |
Parsley |
| 3 |
tb |
White vinegar |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Prepared mustard |
| 1 |
ts |
Olive oil |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Black pepper |
| 1/8 |
ts |
Cayenne pepper |
INSTRUCTIONS
DRESSING
Prepare spaghetti according to package directions; drain. In a large pot,
cook broccoli in boiling water until crisp yet tender, about 4 minutes.
Drain and add to pasta. Add onions, garlic, peas, bell peppers, mushrooms,
and parsley to pasta. To prepare dressing, combine vinegar, lemon juice,
mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper
in a mixing bowl. Pour dressing over pasta mixture and toss gently until
well mixed.
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