Sign up for our monthly email!
DIFFICULTY LEVEL
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
- In a 4-quart saucepan, bring 3 quarts 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.
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