Save on Pinterest

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!”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 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.
Nutrition Facts
1 each: 478 calories, 21g fat (9g saturated fat), 39mg cholesterol, 676mg sodium, 56g carbohydrate (10g sugars, 11g fiber), 22g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • corrineth
    Mar 18, 2014

    I made this for a luncheon and I added mushrooms to it. I served the cheese separate and let people add what they wanted. It was a big hit and I will definitely make it again.

  • lilkait
    Aug 19, 2012

    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!

  • pboden
    Mar 31, 2008

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