Beth's Quick and Easy Vegetarian Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz Whole Wheat Spaghetti 492 grams Stewed Tomatoes 240 grams Tomato Sauce 28 grams Spinach, fresh 1 tsp Garlic A few dashes of your favorite Italian seasoning
In a 2 quart saucepan, Boil and drain spaghetti in water. Cook to your preference, I get a rolling boil going before I add the pasta then cook for 7-8 minutes. Do not put salt in the water, you don't need it and it just adds sodium.
Drain and leave in colander.
Using the same pot you boiled the spaghetti in, place the tomatoes and sauce over a medium heat and stir occasionally. It will not take log to warm up. Season with garlic and seasoning, then add the noodles. Finally tear the spinach into small pieces and add to the pot. Stir a few times and serve in portions of 240g each.
Serving Size: Makes 4 240g portions
Drain and leave in colander.
Using the same pot you boiled the spaghetti in, place the tomatoes and sauce over a medium heat and stir occasionally. It will not take log to warm up. Season with garlic and seasoning, then add the noodles. Finally tear the spinach into small pieces and add to the pot. Stir a few times and serve in portions of 240g each.
Serving Size: Makes 4 240g portions
Nutritional Info Amount Per Serving
- Calories: 264.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 592.2 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 7.4 g
- Protein: 9.2 g
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