Ingredients
- 8 oz. whole wheat spaghetti
- 1 Tbsp. olive oil
- 1 tsp. minced garlic (1/2 clove)
- 4 cups assorted cooked vegetables
- 15.5 oz. canned diced tomatoes (no salt-added)
- 5.5 oz. canned 100% tomato juice (low sodium)
- 1/4 tsp. black pepper
- 1/4 cup Parmesan cheese
Instructions
- In a 4 qts. saucepan, bring 3 qts. of water to a boil over medium heat.
- Add spaghetti and cook according to package directions. Drain.
- Meanwhile, combine olive oil and garlic in large sauce pan. Cook until garlic is soft, but not browned (approximately 30 seconds).
- Add mixed vegetables and cook until vegetables are soft, but not browned (approximately 3 to 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.
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