Pasta, vegetables, and a sprinkle of cheese make this a child-friendly classic that adults will love too
- Cook Time
- Prep Time
- 4 ServingsServings
- 8 ounce dry whole-wheat spaghetti
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced (about ½ clove)
- 4 cup assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)
- 1 can no-salt-added diced tomatoes (15½ oz)
- 1 cup low-sodium tomato juice (5½ oz)
- ¼ teaspoon ground black pepper
- ¼ cup grated parmesan cheese
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- Add spaghetti, and cook according to package directions. Drain.
- Meanwhile, combine olive oil and garlic in a large sauté pan. Cook until garlic is soft, but not browned (about 30 seconds).
- Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 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, and serve.
Note: Substitute cooking spray for olive oil and save calories and fat.