Spaghetti with Chunky Vegetable Sauce

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 266.4
  • Total Fat: 7.6 g
  • Cholesterol: 2.9 mg
  • Sodium: 643.8 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 5.9 g
  • Protein: 10.9 g

View full nutritional breakdown of Spaghetti with Chunky Vegetable Sauce calories by ingredient
Report Inappropriate Recipe

Submitted by:


Delicious, filling, fresh-tasting meal. Delicious, filling, fresh-tasting meal.
Number of Servings: 5


    Barilla Plus Spaghetti OR Whole Wheat Spaghetti, 1/2 box
    Carrots, chopped, about a cup
    Celery, chopped, about a cup
    Onion, chopped, about a cup
    Garlic, chopped, 2 cloves
    Diced Tomatoes in juice, one can
    Olive Oil, 2 tablespoons
    Red Wine Vinegar, one tablespoon
    Basil, half tablespoon
    Oregano, half tablespoon
    Fresh Italian Parsley, 8 large springs
    Salt & Pepper


Cook the pasta according to box directions. While the pasta is cooking, heat the oil in a wide saucepan and add the onions, carrots, and celery. When the onions begin to look translucent, add the garlic. Once cooked through, add the can of diced tomatoes. Cook uncovered to reduce, adding the vinegar about halfway through. After about ten minutes, add the spices except the parsley. Drain the pasta and toss with the sauce. Add salt and pepper to taste, but freshly ground black pepper is especially recommened. Serve topped with the Italian parsley (leaves only - remove the stems) and the shredded Parmesan. Makes four servings.

Number of Servings: 5

Recipe submitted by SparkPeople user VEGGIEBELLE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.