All the flavors of summer come together in this simple pasta dish that will impress dinner guests as easily as it will come together quickly on a busy night. It’s easily made vegetarian or vegan, too–just swap vegetable broth in place of the chicken broth and replace the Parmesan with a little nutritional yeast.
Ingredients
- 8 oz. spaghetti
- 2 tsp. margarine
- 1 onion, cut into wedges
- 2 cups broccoli florets
- 2 carrots, thinly sliced
- 1 med. zucchini, sliced
- 1 med. yellow summer squash, sliced
- ¾ cup low-fat, low-sodium chicken broth
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh basil
- 3 Tbsp. lemon juice
- ½ tsp. salt
- ¼ tsp. pepper
- 3 Tbsp. grated Parmesan cheese
Directions
- Cook the spaghetti according to the package directions, omitting salt. Drain well.
- While the pasta is cooking, heat the margarine in a large skillet and add the onion, sauté until soften (2-3 minutes).
- Stir in the vegetables and chicken broth. Cover and simmer until vegetables are tender (5-6 minutes).
- Stir in parsley, basil, lemon juice, salt, and pepper and cook to combine the flavors (2-3 minutes).
- Toss the spaghetti with the vegetable mix and sprinkle with Parmesan cheese to serve.
Nutrition Facts
6 servings per container
Serving Size 220 g
| Amount per serving | ||
|---|---|---|
| Calories | 205 | |
| % Daily Value* | ||
| Total Fat 3g | 4% | |
| Saturated Fat 1g | 4% | |
| Trans Fat 0.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 0.5g | ||
| Cholesterol 2mg | 1% | |
| Sodium 290mg | 13% | |
| Total Carbohydrate 37g | 14% | |
| Dietary Fiber 3.5g | 13% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 29g | ||
| Protein 8g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 74.1mg | 6% | |
| Iron 2.2mg | 10% | |
| Potassium 500mg | 10% | |
| Vitamin A 238.6mcg | 25% | |
| Vitamin C 44.3mg | 50% | |
| Vitamin E 0.4mg | 2% | |
| Vitamin K 69.2mcg | 60% | |
| Thiamin 0.4mg | 35% | |
| Riboflavin 0.3mg | 25% | |
| Niacin 5.5mg | 35% | |
| Vitamin B6 0.3mg | 15% | |
| Folate 198.8mcg | 50% | |
| Vitamin B12 0.1mcg | 2% | |
| Biotin 1.4mcg | 4% | |
| Chloride 66.5mg | 2% | |
| Pantothenate 0.5mg | 10% | |
| Phosphorus 154.9mg | 10% | |
| Iodine 0.5mcg | 0% | |
| Magnesium 47.2mg | 10% | |
| Zinc 1.1mg | 10% | |
| Selenium 25.8mcg | 45% | |
| Copper 0.2mg | 25% | |
| Manganese 0.6mg | 25% | |
| Chromium 0.1mcg | 0% | |
| Molybdenum 11.4mcg | 25% | |
* The % Daily Value (DV) 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.
Ingredients
Spaghetti (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Zucchini Squash, Summer Squash, Low Sodium Chicken Broth (chicken Broth (filtered Water, Chicken Stock, Sea Salt), Chicken Flavor, Onion Powder, Potato Flour, Yeast Extract, Garlic Powder, Flavor, Turmeric And Flavor), Onion, Broccoli, Carrots, Lemon Juice, Parsley, Parmesan Cheese ((pasteurized Part-skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Potassium Sorbate To Protect Flavor), Basil, Margarine (soybean Oil, Palm Oil, Water, Buttermilk, Contains Less Than 2% Of Salt, Potassium Sorbate (to Preserve Freshness), Soy Lecithin And Mono And Diglycerides (emulsifiers), Lactic Acid, Natural And Artificial Flavor, Vitamin A Palmitate, Beta-carotene), Salt, Black Pepper.
Latest from Our Blog
Spring Meal Planning
Take the stress out of spring meal planning and prep. Our healthy tips and recipes will make your busy days a lot easier in the kitchen!