Pasta Primavera

DIFFICULTY LEVEL

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Ingredients

  • 8-ounces spaghetti, uncooked, whole wheat
  • 1 tablespoon olive oil
  • 1 teaspoon (1/2 clove) garlic, minced
  • 4 cups assorted cooked vegetables
  • 1 can (15 1/2 ounces) diced tomatoes, no salt-added
  • 1 can (5 1/2 ounces) 100% tomato juice, low sodium
  • 1/4 teaspoon black pepper
  • 1/4 cup parmesan cheese

Instructions

  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over medium heat.
  2. Add spaghetti and cook according to package directions. Drain.
  3. Meanwhile, combine olive oil and garlic in large sauce pan. Cook until garlic is soft, but not browned (approximately 30 seconds).
  4. Add mixed vegetables and cook until vegetables are soft, but not browned (approximately 3 to 5 minutes).
  5. Add diced tomatoes, tomato juice and pepper. Bring to a boil. Reduce heat and simmer for 5 minutes.
  6. Add spaghetti and Parmesan cheese. Toss until the pasta is hot and well mixed.
  7. Serve.

Nutritional Information

Serving Size: 3
Calories: 355
Total Fat: 6 g
Saturated Fat: 2 g
Trans Fat: 0 g
Sugar: 13 g
Sodium: 151 mg
Carbs: 65 g
Protein: 15 g

Source:

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