Pasta Primavera
Cuisine
American
Servings
Prep Time
4
5
minutes
Cook Time
20
minutes
Servings
Prep Time
4
5
minutes
Cook Time
20
minutes
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
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.