Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 8 oz. dry whole-wheat spaghetti
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced (about ½ clove)
- 4 cups assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)
- 1 can (15½ oz) no-salt-added diced tomatoes
- 1 can (5½ oz) low-sodium tomato juice
- 1/4 teaspoon ground black pepper
- 1/4 cup Grated Parmesan cheese
Ingredients
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Instructions
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- Add spaghetti, and cook according to package directions. Drain.
- Meanwhile, combine olive oil and garlic in a large sauté pan. Cook until garlic is soft, but not browned (about 30 seconds).
- Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes).
- Add diced tomatoes, tomato juice, and pepper. Bring to a boil. Reduce heat, and simmer for 5 minutes.
- Add spaghetti and parmesan cheese. Toss until the pasta is hot and well mixed, and serve.
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