Classico® Veggie Spaghetti

Classico® Veggie Spaghetti

2
Classico 0

"The vegetables replace the meat beautifully in this easy vegetarian Classico® Tomato and Basil pasta sauce. Serving it over whole wheat pasta gives you a high fiber dinner."

Ingredients 45 m {{adjustedServings}} servings 322 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Prepare spaghetti according to package directions; drain and keep warm.
  2. Meanwhile, in a large skillet cook vegetables, onion, and garlic in hot oil over medium-high heat for 8 to 10 minutes or until vegetables are tender, stirring often. Stir in Classico(R) Tomato and Basil pasta sauce, basil, oregano, salt, and crushed red pepper; heat through.*
  3. Serve Classico(R) Tomato and Basil pasta sauce over cooked spaghetti. Top with Parmesan cheese, if desired.
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Footnotes

  • * Tip: To disguise vegetables for picky eaters, transfer the pasta sauce to a blender or food processor before heating through. Cover and blend or process the pasta sauce until nearly smooth. Return mixture to skillet and heat through.
  • *Turkey Spaghetti: If desired, cook 8 ounces of raw extra-lean ground turkey breast in a skillet until browned and no pink remains. Add with the Classico(R) Tomato and Basil pasta sauce and heat through.
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Reviews 2

  1. 2 Ratings

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Debi Schule
11/18/2014

Love it! Super chunky with lots of veggies! Chopped the veggies everyone doesn't like as much smaller. I left the veggies everyone loves larger. Trying to sneak some more goodness in.

Nashville Nosher
8/5/2014

This is a perfect summertime meal! I always have a lot of leftover veggies into fridge (thanks, Mom's Garden) and this is a great vehicle to use them up in a quick, tasty meal. I used a LOT I mushrooms and some tomatoes but I could see zucchini or asparagus working well with this dish. I also used fresh herbs from the garden instead of dried. Dinner was ready by the time my husband watered the plants (and he took the leftovers for lunch!) Big fan of anything that saves food and is this versatile.