Mixed Veggie Pasta
A vibrant, healthy veggie pasta dish packed with fresh vegetables and Parmesan, perfect for a quick, flavorful vegetarian meal that appeals to all ages.
Ingredients
- 2 Tbsp. fat-free chicken broth ⓘ
- 6 oz. uncooked spaghetti ⓘ
- 1 c. broccoli florets
- 1 c. sliced carrots
- 1 c. sliced zucchini ⓘ
- 1/4 c. sliced onion ⓘ
- 1 c. mushrooms ⓘ
- 1 small tomato, cut in wedges ⓘ
- 2 Tbsp. white cooking wine ⓘ
- 1/4 c. Parmesan cheese ⓘ
- 1 Tbsp. minced fresh parsley ⓘ
- 1/4 tsp. sweet red pepper flakes ⓘ
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- Spray a large skillet with nonfat cooking spray and heat.
- Add chicken broth, broccoli, carrots, zucchini, and onions to the skillet.
- Saute for 4 minutes until vegetables are tender.
- Add red pepper flakes and mushrooms, then saute for another 4 minutes.
- Stir in cooked pasta, tomato wedges, and white wine.
- Cook until heated through, then lightly stir.
- Sprinkle with Parmesan cheese, chopped parsley, and red pepper flakes.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
376
kcal
19% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).