Creamy Garden Vegetables with Pasta |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 35 minutes | 410 | 9g | 17g | 330mg | 51g | 13g | 35mg | |
| INGREDIENTS: | ||
| 12 oz uncooked spaghetti | 2 teaspoons oil | 2 medium zucchini, cut in half lengthwise, thinly sliced |
| 1 medium yellow bell pepper, cut into thin strips | 1 medium red bell pepper, cut into thin strips | 1 small onion, cut into thin wedges |
| 3 cups small fresh broccoli florets | 1/4 cup water | 1 (10-oz) container refrigerated four-cheese pasta sauce |
| 1 | Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm. |
| 2 | Meanwhile, heat oil in large skillet over medium-high heat until hot. Add zucchini, bell peppers and onion; cook and stir 2 minutes. Add broccoli and water; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. |
| 3 | Place 2 cups of the vegetable mixture in container with tight-fitting lid or resealable plastic bag; refrigerate. |
| 4 | Stir pasta sauce into into vegetable mixture in skillet. Cook over medium heat for 3 to 4 minutes or just until thoroughly heated, stirring occasionally. Serve over hot cooked spaghetti. |