Recipe Source: Deliciously Healthy Family Meals
Prep time |
Cook time |
Yields |
Serving Size |
5 minutes |
20 minutes |
4 servings |
2 C pasta and vegetables |
8 oz dry whole-wheat spaghetti
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1 Tbsp olive oil
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1 tsp garlic, minced (about ½ clove)
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4 C assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)
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1 can (15½ oz) no-salt-added diced tomatoes
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1 can (5½ oz) low-sodium tomato juice
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¼ tsp ground black pepper
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¼ C grated parmesan cheese
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Directions
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1
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In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
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-
2
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Add spaghetti, and cook according to package directions. Drain.
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-
3
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Meanwhile, combine olive oil and garlic in a large sauté pan. Cook until garlic is soft, but not browned (about 30 seconds).
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-
4
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Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes).
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5
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Add diced tomatoes, tomato juice, and pepper. Bring to a boil. Reduce heat, and simmer for 5 minutes.
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6
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Add spaghetti and parmesan cheese. Toss until the pasta is hot and well mixed, and serve.
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Note:
Substitute cooking spray for olive oil and save calories and fat.
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