Low Fat Spaghetti with Tomato Sauce and Vegetables

Savor the wholesome goodness of this Low Fat Spaghetti with Tomato Sauce and Vegetables, a balanced and flavorful take on a classic Italian dish. Made with hearty whole-grain spaghetti, this recipe is packed with vibrant, nutrient-dense vegetables like carrots, zucchini, and red bell peppers, creating a colorful medley of textures and flavors. A rich, herb-infused tomato sauce, simmered with garlic, onion, and pantry staples like crushed tomatoes and tomato paste, ties everything together beautifully without any heavy ingredients. This recipe is perfect for a health-conscious dinner, offering a satisfying meal that's low in fat yet high in taste. Quick to prepare in just under 40 minutes, this dish is an excellent choice for busy weeknights or meal prep. Garnish with fresh parsley for a burst of freshness and serve piping hot for a cozy, guilt-free pasta night the whole family will love.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large non-stick skillet or saucepan, heat the olive oil over medium heat.

Step 3

Add the finely chopped onion and cook, stirring, for 3-4 minutes until softened and translucent.

Step 4

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.

Step 5

Add the canned crushed tomatoes, tomato paste, dried basil, and dried oregano to the skillet. Stir well to combine.

Step 6

Pour in the water or vegetable broth to thin the sauce slightly and stir again.

Step 7

Season the sauce with salt and black pepper. Lower the heat and let the sauce simmer gently for 10 minutes, stirring occasionally.

Step 8

Taste the sauce and adjust the seasoning if necessary. If the sauce becomes too thick, add a little more water or broth.

Step 9

Toss the cooked spaghetti with the tomato sauce until well coated.

Step 10

Divide the spaghetti among serving plates, sprinkle with fresh parsley, and serve immediately. Enjoy your healthy and delicious low-fat meal!

Nutrition Facts

Serving size	(1365.1g)

Amount per serving	% Daily Value*
Calories	789.0

Total Fat 19.5g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2247.9mg	0%
Total Carbohydrate 143.8g	0%
Dietary Fiber 30.5g	0%
Total Sugars 39.9g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 301.7mg	0%
Iron 12.9mg	0%
Potassium 3408.0mg	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: 20.2%

Protein: 13.4%

Carbs: 66.4%