Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
No-Fuss Eggplant Parm
A delicious and minimal way to enjoy this classic Italian dish.
Home 
Recipes
Yield: Serves 4. Each serving: 1 cup.
Recipes
Whole Wheat Spaghetti Primavera
| Nutrition Information | |
| Calories: | 266 |
| Total Fat: | 0.8g |
| Saturated Fat: | 0.1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 618mg |
| Carbohydrates: | 58.2g |
| Dietary Fiber: | 13g |
| Sugars: | 17.6g |
| Protein: | 12.2g |
| Vitamin A: | 5145iu (102%) |
| Vitamin C: | 12.5mg (20%) |
| Calcium: | 104mg (10%) |
| Iron: | 3.7mg (20%) |
1 pound whole wheat spaghetti, dry
16 ounces frozen mixed vegetables
26 ounces low-fat, low-sodium pasta sauce
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
Cook spaghetti according to package directions; drain in colander.
Add vegetables to sauce in medium-sized pan. Bring to a boil and cook briefly until the vegetables are heated through.
Serve the sauce over the spaghetti and top with Parmesan cheese.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!