Classico® Veggie Spaghetti

Classico® Veggie Spaghetti

2

"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 servings 322 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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  • 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.

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.

Reviews

2

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.

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 mu...