AZ Health Zone/ Dinner

Kid Friendly Vegetable Spaghetti

Kid Friendly Vegetable Spaghetti

AZ Health Zone
Course Dinner
Cuisine American
Servings 4

Equipment

  • Cutting Board
  • Knife
  • Pot
  • Colander
  • Skillet
  • Stove

Ingredients
  

  • 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

Instructions
 

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

Notes

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
Keyword Spaghetti Squash, Squash, Zucchini

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