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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, “It's so quick to prepare and so flavorful, but low-fat!”
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.