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Preparation Time: 25 minutes
  • 8 oz spaghetti, uncooked, whole wheat
  • 1 Tbsp olive oil
  • 1 tsp (½ clove) garlic, minced
  • 4 cups assorted cooked vegetables
  • 1 can (15 ½ oz) diced tomatoes, no-salt-added
  • 1 can (5 ½ oz) 100% tomato juice, low-sodium
  • ¼ tsp black pepper
  • ¼ cup Parmesan cheese
In a 4-quart saucepan, bring 3 quarts of water to a boil over medium heat. Add spaghetti and cook according to package directions. Drain. Meanwhile, combine olive oil and garlic in large sauce pan. Cook until garlic is soft, but not browned (approximately 30 seconds). Add mixed vegetables and cook until vegetables are soft, but not browned (approximately 3 to 5 minutes). Add diced tomatoes, tomato juice and pepper. Bring to a boil. Reduce heat and simmer for 5 minutes. Add spaghetti and Parmesan cheese. Toss until the pasta is hot and well mixed. Serve.
Serves: 4
1 ½ Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 380
Total Fat: 6g
Saturated Fat: 1.5g
% of Calories from Fat: 14%
% Calories from Sat Fat: 3.5%
Protein: 14g
Carbohydrates: 68g
Cholesterol: 5mg
Dietary Fiber: 11g
Sodium: 150mg
Each serving provides: An excellent source of vitamins A, B1, B3, B6 and C, fiber, folate, copper, iron, magnesium, manganese, phosphorous and selenium, and a good source of vitamin B2, calcium, potassium and zinc.

Recipe courtesy of the U.S. Department of Health & Human Services.
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