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Pasta Primavera

Healthier Classics

Pasta, vegetables, and a sprinkle of cheese make this a child-friendly classic that adults will love too

Recipe Source: Deliciously Healthy Family Meals

Ingredients

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

Photograph of the completed recipe.
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.

Directions

  • 1
    In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

  • 2
    Add spaghetti, and cook according to package directions.  Drain.

  • 3
    Meanwhile, combine olive oil and garlic in a large sauté pan.  Cook until garlic is soft, but not browned (about 30 seconds).

  • 4
    Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 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, and serve.

Note: Substitute cooking spray for olive oil and save calories and fat.

Leftover Friendly If you don’t have leftover cooked vegetables, see basic cooking instructions.

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