Mushroom, Broccoli and Zucchini Pasta in Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 181.4
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 733.0 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 6.0 g

View full nutritional breakdown of Mushroom, Broccoli and Zucchini Pasta in Tomato Sauce calories by ingredient
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A Hodge podge of leftover vegetables in my fridge with whole wheat pasta A Hodge podge of leftover vegetables in my fridge with whole wheat pasta
Number of Servings: 8


    Trader Joe's Organic Garbanzo Beans, (1 can)
    Muir Glen Organic Fire Roasted Tomatoes with Chipotle Peppers, 3 serving (1 can)
    365 Organic Diced Tomatoes w/ No Salt Added, 3.5 serving (1 can)
    Trader Joe's Sliced Crimini Mushrooms (1 bag)
    Bella Vita Low Carb Pasta Sauce with Roasted Garlic, 3-5 cloves
    Onions, raw, 1 large
    Garlic, 3 cloves
    Zucchini, baby, 1 large
    Red Ripe Tomatoes, .75 cup cherry tomatoes
    Salt, 1 tsp
    Pepper, black, 1 tsp
    Basil, 1 tbsp
    Olive Oil, 3 tbsp


Heat Oil in pan and saute garlic for a few minutes before adding in chopped onion

Cook for 5-10 minutes and then add in mushrooms to cook for a few minutes.

Follow with chopped zucchini, broccoli and chickpeas.

Add in 2 cans of diced tomatoes. I just used what I had - one no salt (because otherwise the recipe can be high in sodium) and one fire-roasted can with chipotle chilies.

Add in baby tomatoes towards the end with salt, pepper, basil and other seasonings of your choice to taste.

Allow to simmer for 15-20 minutes and boil water to cook pasta. I use whole wheat spaghetti or some other whole wheat variation.
PLEASE NOTE: The pasta is not included in the nutritional info. I enter it into my food tracker separately depending on the size of my serving and type of pasta used.

Makes approximately 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHERRIBABE.

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