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Pasta with Flavorful Veggies

 Pasta with Flavorful Veggies
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, ā€œIt's so quick to prepare and so flavorful, but low-fat!ā€
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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,

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Pasta with Flavorful Veggies (continued)

Nutritional Facts: 21 g fat (9 g saturated fat), 39 mg cholesterol, 676 mg sodium, 56 g carbohydrate, 11 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.