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Pasta with Flavorful Veggies Recipe

Pasta with Flavorful Veggies Recipe photo by Taste of Home

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Italian-seasoned veggies are served over pasta and topped with two types of cheese in this fast meal from Rachel Schmeckenbecher of Whitehall, Pennsylvania. She writes, “It's so quick to prepare and so flavorful, but low-fat!”

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Pasta with Flavorful Veggies Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

8 ounces uncooked whole wheat spaghetti
2 medium zucchini, halved and sliced
1/3 cup chopped onion
2 tablespoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons minced garlic
4 medium tomatoes, quartered
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, onion, Italian seasoning, salt and pepper in oil and butter for 4-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Sprinkle with cheeses; cover and simmer for 2-3 minutes or until cheese is melted.
Drain spaghetti; serve with vegetable mixture. Yield: 4 servings.

Nutritional Facts 1-1/4 cups sauce over 3/4 cup spaghetti equals 478 calories, 21 g fat (9 g saturated fat), 39 mg cholesterol, 676 mg sodium, 56 g carbohydrate, 11 g fiber, 22 g protein.

Originally published as Pasta with Flavorful Veggies in Simple & Delicious January/February 2007, p42

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Pasta with Flavorful Veggies

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Reviewed on Aug. 19, 2012 by lilkait

I have made this recipe over a handful of times since I came across it in the Taste Of Home Farmers Market edition. It is fast, and delicious and fairly healthy! The only thing I have changed about this recipe is that I use a zucchini and a yellow summer squash instead of 2 zucchini. Perfect!

Reviewed on Mar. 31, 2008 by pboden

why can't i print this recipe on a 4' x 6' card