Mixed Veggie Pasta Recipe

Name: Mixed Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. fat-free chicken broth; 6 oz. uncooked spaghetti; 1 c. broccoli florets; 1 c. sliced carrots; 1 c. sliced zucchini; 1/4 c. sliced onion; 1 c. mushrooms; 1 small tomato, cut in wedges; 2 Tbsp. white cooking wine; 1/4 c. Parmesan cheese; 1 Tbsp. minced fresh parsley; 1/4 tsp. sweet red pepper flakes

Servings: persons

2 Tbsp. fat-free chicken broth
6 oz. uncooked spaghetti
1 c. broccoli florets
1 c. sliced carrots
1 c. sliced zucchini
1/4 c. sliced onion
1 c. mushrooms
1 small tomato, cut in wedges
2 Tbsp. white cooking wine
1/4 c. Parmesan cheese
1 Tbsp. minced fresh parsley
1/4 tsp. sweet red pepper flakes

1
Cook pasta according to directions on package.
2
Drain; set aside.
3
Spray a large skillet with nonfat cooking spray.
4
Heat skillet; add chicken broth, broccoli, carrots, zucchini and onions.
5
Saute 4 minutes.
6
Add peppers and mushrooms.
7
Saute 4 more minutes.
8
Add pasta, tomato and white wine.
9
Stir lightly. Cook until heated.
10
Sprinkle with cheese, parsley and pepper flakes.
11
Serve right away.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. fat-free chicken broth, 6 oz. uncooked spaghetti, 1 c. broccoli florets, 1 c. sliced carrots, and more.

Yes, Mixed Veggie Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Veggie Pasta

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