Kid Friendly Vegetable Spaghetti

Ingredients:

  • 8 ounces dry spaghetti
  • 1 teaspoon vegetable oil
  • 2 cloves garlic, chopped
  • 1 cup sliced fresh or 1, 7 ounce can sliced low-sodium mushrooms, drained
  • 1 cup fresh or frozen green zucchini, cut into strips
  • 1 cup fresh or frozen yellow squash, cut into strips
  • 1, 15 ounce can no salt added tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 Tablespoons grated Parmesan cheese

Directions:

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Cook the spaghetti according to package directions.
  3. Drain and keep warm in a colander over hot water.
  4. Heat the oil in a high sided skillet over medium high heat.
  5. Add the garlic, mushrooms, zucchini, and squash and cook 3 minutes.
  6. Pour in the tomato sauce, basil, and oregano and bring to a boil.
  7. Reduce heat and simmer 5 minutes.
  8. Serve over the hot spaghetti and top with parmesan cheese.

Nutrition Facts (Per Serving):

calories, 302; carbohydrate, 54 g; protein, 12 g; total fat, 3 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 4 g; total sugars, 10 g; sodium, 86 mg; calcium, 86 mg; folate, 36 mg; iron, 2 mg; percent calories from fat, 12%.

Makes 4 servings.Recipe from "Do Yourself a Flavor" by Graham Kerr.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Kid Friendly Vegetable Spaghetti

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Kid Friendly Vegetable Spaghetti
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Ingredients

  • 8 ounces dry spaghetti
  • 1 teaspoon vegetable oil
  • 2 cloves garlic, chopped
  • 1 cup sliced fresh or 1, 7 ounce can sliced low-sodium mushrooms, drained
  • 1 cup fresh or frozen green zucchini, cut into strips
  • 1 cup fresh or frozen yellow squash, cut into strips
  • 1, 15 ounce can no salt added tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 Tablespoons grated Parmesan cheese

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Cook the spaghetti according to package directions.
  3. Drain and keep warm in a colander over hot water.
  4. Heat the oil in a high sided skillet over medium high heat.
  5. Add the garlic, mushrooms, zucchini, and squash and cook 3 minutes.
  6. Pour in the tomato sauce, basil, and oregano and bring to a boil.
  7. Reduce heat and simmer 5 minutes.
  8. Serve over the hot spaghetti and top with parmesan cheese.

Nutrition Facts (Per Serving)

calories, 302; carbohydrate, 54 g; protein, 12 g; total fat, 3 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 4 g; total sugars, 10 g; sodium, 86 mg; calcium, 86 mg; folate, 36 mg; iron, 2 mg; percent calories from fat, 12%.

Makes 4 servings.Recipe from "Do Yourself a Flavor" by Graham Kerr.

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