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–+ servings

Pasta Primavera

Print Recipe
Course Dinner, Lunch
Keyword pasta, healthy pasta, vegetarian, zucchini, spaghetti, squash, easy pasta
Cook Time 25 minutes
Servings 3
Calories 540

Ingredients

  • 8 oz. whole grain 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.

Nutrition

Calories: 540kcal | Carbohydrates: 100g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 532mg | Potassium: 1124mg | Fiber: 12g | Sugar: 6g | Vitamin A: 12673IU | Vitamin C: 44mg | Calcium: 257mg | Iron: 7mg