Pasta, vegetables, and a sprinkle of cheese make this a child-friendly classic that
adults will love too.
PREP TIME :
- 8 oz dry whole-wheat spaghetti
- 1 Tbsp olive oil
- 1 tsp garlic, minced (about ½ clove)
- 4 C assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)
- 1 can (15½ oz) no-salt-added diced tomatoes
- 1 can (5½ oz) low-sodium tomato juice
- ¼ tsp ground black pepper
- ¼ C grated parmesan cheese
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- Add spaghetti, and cook according to package directions. Drain.
- Meanwhile, combine olive oil and garlic in a large sauté pan. Cook until garlic is soft, but not browned (about 30 seconds).
- Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes).
- Add diced tomatoes, tomato juice, and pepper. Bring to a boil. Reduce heat, and simmer for 5 minutes.
- Add spaghetti and parmesan cheese. Toss until the pasta is hot and well mixed, and serve.
Note: Substitute cooking spray for olive oil and save calories and fat.If you don’t have leftover cooked vegetables, see basic cooking instructions.
Nutrition (per serving):
Calories 319, Total fat 6 g, Saturated fat 2 g, Cholesterol 4 mg, Sodium 167 mg, Total fiber 12 g, Protein 13 g, Carbohydrates 59 g, Potassium 596 mg, Vitamin A 140%, Vitamin C 160%, Calcium 15%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.