Yield: 4 Servings | Serving Size: 1 cup sauce and 1/2 cup noodles

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Option: Top with parmesan or feta cheese. Replace fresh vegetables with 2 cups of mixed frozen vegetables.

Cost/Serving: $1.62

Ingredients:

1 Tablespoon olive oil

1/2 medium onion, chopped

1 medium carrot, sliced

1 cup broccoli florets, cut into bite size pieces 

1/2 teaspoon pepper 

1/2 cup zucchini 

1/2 cup mushrooms, sliced

1 cup spinach

1 (16-ounce) jar marinara sauce 

2 cups cooked whole wheat spaghetti (8 ounces uncooked)

 

Directions:

  1. Heat oil in a stockpot on medium heat.
  2. Add onion, carrot, broccoli, and pepper. Cook for 7 minutes.
  3. Add garlic, zucchini, and mushrooms. Cook until all vegetables are tender. 
  4. Add spinach and marinara. Reduce heat to simmer, cover.
  5. Cook pasta by following directions on box.

 

Nutrition Facts: Servings: 4, Serving size: 1 cup sauce and 1/2 cup noodles
Amount per serving: Calories: 330, Total Fat 6g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 570mg, Total Carbohydrates 59g, Dietary Fiber 1g, Total Sugar 13g (Incl. 0g Added Sugars), Protein 10g

Vegetable SpaghettiPrintable Recipe PDF