Vegetable Spaghettini Recipe

Name: Vegetable Spaghettini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil-flavored vegetable cooking spray; 2 teaspoons olive oil; 3 cups julienne-sliced yellow squash; 2 cups sliced fresh crimini mushrooms; 1/2 teaspoon dried crushed red pepper; 2 cloves garlic, minced; 1 1/2 cups coarsely chopped plum tomato; 1/2 teaspoon salt; 1/4 pound fresh green beans; 4 quarts water; 8 ounces spaghettini, uncooked and broken in half; 1/2 cup sliced carrot; 1 tablespoon reduced-calorie margarine; 1 tablespoon all-purpose flour; 3/4 cup evaporated skimmed milk; 1/4 cup canned no-salt-added chicken broth, undiluted; 1/4 cup grated Parmesan cheese

Servings: persons

Olive oil-flavored vegetable cooking spray
2 teaspoons olive oil
3 cups julienne-sliced yellow squash
2 cups sliced fresh crimini mushrooms
1/2 teaspoon dried crushed red pepper
2 cloves garlic, minced
1 1/2 cups coarsely chopped plum tomato
1/2 teaspoon salt
1/4 pound fresh green beans
4 quarts water
8 ounces spaghettini, uncooked and broken in half
1/2 cup sliced carrot
1 tablespoon reduced-calorie margarine
1 tablespoon all-purpose flour
3/4 cup evaporated skimmed milk
1/4 cup canned no-salt-added chicken broth, undiluted
1/4 cup grated Parmesan cheese

1
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add squash, mushrooms, crushed red pepper, and garlic; saute 3 minutes. Add tomato and salt; saute 5 additional minutes. Set aside, and keep warm.
2
Wash beans; trim ends, and remove strings. Cut beans into 1-inch pieces. Bring water to a boil in a Dutch oven; add beans, pasta, and carrot. Cook 8 to 10 minutes or until pasta is tender. Drain well; set aside, and keep warm.
3
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk and broth to mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened and bubbly.
4
Combine pasta mixture and vegetable mixture in a large bowl. Add sauce; toss well. Sprinkle with cheese. Serve warm.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Olive oil-flavored vegetable cooking spray, 2 teaspoons olive oil, 3 cups julienne-sliced yellow squash, 2 cups sliced fresh crimini mushrooms, and more.

Yes, Vegetable Spaghettini 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.

That's it — enjoy your meal!

Vegetable Spaghettini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions