Low Fat Spaghetti with Fresh Vegetables

Indulge guilt-free with this vibrant and flavorful Low Fat Spaghetti with Fresh Vegetables, a wholesome meal that's perfect for busy weeknights or light lunches. Made with hearty whole wheat spaghetti, a medley of colorful zucchini, red bell peppers, cherry tomatoes, and nutrient-packed spinach, this dish is a celebration of fresh, garden-inspired flavors. Sautéed in a touch of olive oil with fragrant garlic and seasoned with Italian herbs, this recipe delivers a burst of taste without the extra calories. Finished with a splash of low-sodium vegetable broth for a light sauce and garnished with fresh parsley, this easy-to-make pasta is a low-fat, vegetarian delight that's packed with fiber, vitamins, and natural goodness. Serve it up in under 35 minutes and enjoy every bite of this healthy, satisfying recipe!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

While the pasta is cooking, heat the olive oil in a large nonstick skillet over medium heat.

Step 3

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 4

Add the zucchini and red bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables begin to soften.

Step 5

Stir in the cherry tomatoes and cook for an additional 2 minutes until they start to release their juices.

Step 6

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.

Step 7

Sprinkle the Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper over the vegetables. Mix well.

Step 8

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.

Step 9

Taste and adjust seasonings as needed.

Step 10

Serve hot, garnished with freshly chopped parsley. Enjoy your low-fat spaghetti with fresh vegetables!

Nutrition Facts

Serving size	(2103.1g)

Amount per serving	% Daily Value*
Calories	978.5

Total Fat 23.3g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3262.3mg	0%
Total Carbohydrate 151.0g	0%
Dietary Fiber 40.3g	0%
Total Sugars 29.3g
Protein 52.1g	0%

Vitamin D 0IU	0%
Calcium 774.6mg	0%
Iron 17.7mg	0%
Potassium 6590.9mg	0%

*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.

Source of Calories

Fat: 20.5%

Protein: 20.4%

Carbs: 59.1%