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California Vegetable Spaghetti


"Vegetables in Italian dressing are tossed with cooked spaghetti to make a delicious summertime meal."
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40 m servings 325 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.


  • Cook's Note:
  • For variety, marinate fresh shrimp in olive oil, a splash of balsamic vinegar, crushed garlic, and a teeny-tiny shake of dried chili flakes. After cooking shrimp, toss with spaghetti mixture.
  • Frozen California mixed vegetables can be substituted for broccoli, cauliflower, and carrots.

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