Low Fat Spaghetti with Fresh Vegetables
Indulge in a wholesome and guilt-free pasta dish with this Low Fat Spaghetti with Fresh Vegetables recipe! Made with nutrient-rich whole wheat spaghetti and a medley of vibrant, fresh vegetables like zucchini, red bell peppers, cherry tomatoes, and spinach, this dish is a flavorful explosion of healthy ingredients. Lightly sautéed in aromatic garlic and olive oil, and enhanced with Italian seasoning and a splash of low-sodium vegetable broth, it’s the perfect light dinner for any night of the week. Ready in just 35 minutes, it’s quick, easy, and ideal for a busy schedule. Top it off with freshly chopped parsley and serve steaming hot for a satisfying, nutritious meal that everyone will love. Healthy eating has never tasted this good!
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Recipe Information
Ingredients
- 12 ounces Whole wheat spaghetti
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 2 medium Zucchini, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1.5 cups Cherry tomatoes, halved
- 4 cups Spinach, fresh
- 1 cup Low-sodium vegetable broth
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the spaghetti. Set aside.
While the pasta is cooking, heat the olive oil in a large nonstick skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the zucchini and red bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables begin to soften.
Stir in the cherry tomatoes and cook for an additional 2 minutes until they start to release their juices.
Add the fresh spinach to the skillet and pour in the low-sodium vegetable broth. Stir gently and cook for 3-4 minutes until the spinach is wilted.
Sprinkle the Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper over the vegetables. Mix well.
Add the cooked spaghetti to the skillet with the vegetables. Toss gently to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.
Taste and adjust seasonings as needed.
Serve hot, garnished with freshly chopped parsley. Enjoy your low-fat spaghetti with fresh vegetables!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3262 mg | 142% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 29.3 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6591 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
