Saucy Veggie Spirals Recipe
Saucy Veggie Spirals Recipe photo by Taste of Home
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Saucy Veggie Spirals Recipe

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This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." Either way, it's a great, quick way to prepare your kids some yummy vegetables. —Sandra Eckert, Pottstown, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 8 ounces uncooked gluten-free spiral pasta
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 1 large sweet red or green pepper, coarsely chopped
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
  • 2 cups gluten-free meatless pasta sauce

Nutritional Facts

1-1/4 cups tofu mixture with 2/3 cup pasta: 267 calories, 7g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 43g carbohydrate (8g sugars, 4g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.


  1. Cook pasta according to package directions; drain.
  2. Meanwhile, in a large skillet, heat oil over medium heat; saute onion, pepper and zucchini until crisp-tender, 6-8 minutes. Stir in tofu and pasta sauce; heat through. Stir in pasta. Yield: 6 servings.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Saucy Veggie Spirals in Quick & Light Bookazine 2014, p34

Full-Bodied White Wine

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

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