Low Fat Spaghetti with Tomato Sauce and Vegetables
Savor the wholesome goodness of Low Fat Spaghetti with Tomato Sauce and Vegetables—a light, nutritious, and deliciously satisfying pasta dish that's perfect for any weeknight dinner. Featuring tender whole-grain spaghetti tossed in a vibrant homemade tomato sauce, this recipe is packed with a medley of fresh vegetables like zucchini, carrots, and red bell peppers for added texture and flavor. Aromatic garlic, dried herbs, and a touch of parsley bring warmth and depth to every bite, while the simple cooking process ensures a quick 40-minute prep and cook time. With its low-fat content, nutrient-rich ingredients, and hearty servings of four, this easy spaghetti recipe is a health-conscious twist on the classic comfort food—ideal for those seeking a lighter, veggie-filled alternative to traditional pasta dishes. Serve it as is or pair with a crisp green salad for a balanced, guilt-free feast.
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Recipe Information
Ingredients
- 300 grams Whole-grain spaghetti
- 1 teaspoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoons Dried basil
- 1 teaspoons Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 120 milliliters Water or vegetable broth
Instructions
Bring a large pot of water to a boil over high heat. Add a pinch of salt, then cook the whole-grain spaghetti according to the package instructions. Drain and set aside.
In a large non-stick skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and cook, stirring, for 3-4 minutes until softened and translucent.
Stir in the minced garlic, carrot, zucchini, and red bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the canned crushed tomatoes, tomato paste, dried basil, and dried oregano to the skillet. Stir well to combine.
Pour in the water or vegetable broth to thin the sauce slightly and stir again.
Season the sauce with salt and black pepper. Lower the heat and let the sauce simmer gently for 10 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning if necessary. If the sauce becomes too thick, add a little more water or broth.
Toss the cooked spaghetti with the tomato sauce until well coated.
Divide the spaghetti among serving plates, sprinkle with fresh parsley, and serve immediately. Enjoy your healthy and delicious low-fat meal!
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 39.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3408 mg | 73% | |
*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.
