You can have a veggie-packed, homemade spaghetti dinner on your table in just 15 minutes.
Chunky Vegetable Spaghetti
- Prep Time 25 min
- Total 25 min
- Servings 6
- Ingredients 14
Ingredients
- 1 package (16 oz) spaghetti
- 2 tablespoons olive or vegetable oil
- 2 medium zucchini, cut into 1/2-inch slices (2 cups)
- 2 medium carrots, thinly sliced (1 cup)
- 1 cup sliced fresh mushrooms
- 1 medium onion, diced (1/2 cup)
- 2 cloves garlic, finely chopped
- 2 medium tomatoes, seeded, cut into 1-inch pieces
- 1 jar (7 oz) roasted red peppers, drained, coarsely chopped
- 2 cups any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce*
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh or 1 tablespoon dried basil leaves
- Shredded or grated Parmesan cheese, if desired
Instructions
-
Step1Cook and drain spaghetti as directed on package.
-
Step2Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
-
Step3Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.
Nutrition
470
Calories
8g
Total Fat
16g
Protein
84g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 560mg
- 23%
- Potassium
- 860mg
- 25%
- Total Carbohydrate
- 84g
- 28%
- Dietary Fiber
- 8g
- 33%
- Sugars
- 12g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 70%
- 70%
- Calcium
- 8%
- 8%
- Iron
- 25%
- 25%
Exchanges:
4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
5 1/2Tips from the Betty Crocker Kitchens
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