Search thousands of recipes reviewed by home cooks like you.

Classico® Veggie Spaghetti

Classico® Veggie Spaghetti

  • Prep

    25 m
  • Ready In

    45 m
Classico

Classico

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Nashville Nosher
0

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.

Similar recipes

ADVERTISEMENT