Roasted Vegetable Spaghetti w/Canellini Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1-1/2 tbsp Olive Oil1 cup Chopped Onion5 Cloves Garlic1/2 tsp Red Pepper Flakes (optional)1 cup Grated Carrots1 Eggplant, peeled & cubed into bite size pieces1 Medium - Large Zuchini, chopped into bite size pieces1 Red Bell Pepper, chopped into bite size pieces1 cup Sliced Mushrooms1 10 oz package Frozen Chopped Spinach1 large can Crushed Tomatoes2 15 oz cans Fire Roasted Diced Tomatoes1 6 oz can Tomato Paste1 tbsp Dried Basil1 tbsp Dried Oregano1 Bay Leaf1 can Canellini Beans, drained and rinsed1 lb. box Whole Wheat Spaghetti
Preheat oven to 450 degrees. Place chopped Eggplant, Zuchini, Red Bell Pepper, Mushrooms and 2 cloves finely chopped garlic on a cookie sheet. Drizzle with 1/2 tbsp Olive Oil and salt & pepper to taste. Roast at 450 degrees for about 15 minutes.
While vegetables roasting, heat 1 tbsp Olive Oil in large pot on medium heat. Add Red Pepper Flakes and 3 cloves finely chopped garlic & saute for 2-3 minutes. Add Onion & Grated Carrots and saute for 5-6 minutes. Add Tomatoes, Tomato Paste, Basil, Oregano & Bay Leaf. Let simmer for 10-15 minutes. Add Frozen Spinach & Roasted Vegetables and simmer for another 10 minutes.
While sauce is simmering, cook Whole Wheat Spaghetti.
Add Canellini Beans to sauce & cook until beans are heated.
Serve over spaghetti and enjoy! You can top with a little Parmesan Cheese if you would like, but that isn't included in the nutritional value listed.
Number of Servings: 6
Recipe submitted by SparkPeople user JNWCOOK.
While vegetables roasting, heat 1 tbsp Olive Oil in large pot on medium heat. Add Red Pepper Flakes and 3 cloves finely chopped garlic & saute for 2-3 minutes. Add Onion & Grated Carrots and saute for 5-6 minutes. Add Tomatoes, Tomato Paste, Basil, Oregano & Bay Leaf. Let simmer for 10-15 minutes. Add Frozen Spinach & Roasted Vegetables and simmer for another 10 minutes.
While sauce is simmering, cook Whole Wheat Spaghetti.
Add Canellini Beans to sauce & cook until beans are heated.
Serve over spaghetti and enjoy! You can top with a little Parmesan Cheese if you would like, but that isn't included in the nutritional value listed.
Number of Servings: 6
Recipe submitted by SparkPeople user JNWCOOK.
Nutritional Info Amount Per Serving
- Calories: 356.0
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 517.9 mg
- Total Carbs: 69.6 g
- Dietary Fiber: 15.4 g
- Protein: 15.9 g
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