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AZ Health Zone

Kid Friendly Vegetable Spaghetti

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Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Directions
  2. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  3. Cook the spaghetti according to package directions.
  4. Drain and keep warm in a colander over hot water.
  5. Heat the oil in a high sided skillet over medium high heat.
  6. Add the garlic, mushrooms, zucchini, and squash and cook 3 minutes.
  7. Pour in the tomato sauce, basil, and oregano and bring to a boil.
  8. Reduce heat and simmer 5 minutes.
  9. 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

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