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Chunky Vegetable Spaghetti

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Betty Crocker Kitchens
Updated Jul 20, 2010
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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
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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

  • Step 
    1
    Cook and drain spaghetti as directed on package.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Stir 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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