Spaghetti with Low Fat Creamy Spring Vegetable Sauce
Delight in the fresh, vibrant flavors of spring with this Spaghetti with Low Fat Creamy Spring Vegetable Sauce! This light yet satisfying dish marries tender spaghetti with a velvety, low-fat cream cheese sauce infused with lemon zest and Parmesan. The sauce is studded with seasonal favorites like zucchini, asparagus, and sweet peas, creating a colorful medley of textures and tastes. Perfect for a quick 40-minute dinner, this recipe offers a healthier twist without sacrificing richness, thanks to low-fat ingredients and a touch of olive oil. Garnished with fresh parsley and a citrusy zing, it’s a wholesome pasta dish that celebrates the season’s bounty—ideal for weeknights or casual entertaining.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 medium zucchini, chopped into small cubes
- 200 grams asparagus, chopped into 1-inch pieces
- 100 grams peas, fresh or frozen
- 1 cup chicken or vegetable broth, low-sodium
- 100 grams low-fat cream cheese
- 50 grams Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet and sauté for 2-3 minutes until fragrant and softened.
Stir in the chopped zucchini and asparagus. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the peas to the skillet and cook for another 2 minutes.
Pour in the broth and simmer for 3-4 minutes to allow the flavors to combine.
Reduce the heat to low and stir in the low-fat cream cheese. Mix until the cream cheese is fully melted and incorporated into the sauce.
Add the grated Parmesan cheese, salt, black pepper, and lemon zest. Stir until the sauce is smooth and creamy. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta water to achieve the desired consistency.
Add the cooked spaghetti to the skillet and toss to coat the pasta in the sauce. Cook for 1-2 minutes to ensure the pasta is heated through.
Remove from heat and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 26.8 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 908 mg | 70% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1856 mg | 40% | |
*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.
