Roasted Vegetable Spaghetti w/Canellini Beans

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Vegetable Spaghetti w/Canellini Beans calories by ingredient
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This makes a delicious vegetarian spaghetti for those cold winter nights! Hope you enjoy! This makes a delicious vegetarian spaghetti for those cold winter nights! Hope you enjoy!
Number of Servings: 6


    1-1/2 tbsp Olive Oil
    1 cup Chopped Onion
    5 Cloves Garlic
    1/2 tsp Red Pepper Flakes (optional)
    1 cup Grated Carrots
    1 Eggplant, peeled & cubed into bite size pieces
    1 Medium - Large Zuchini, chopped into bite size pieces
    1 Red Bell Pepper, chopped into bite size pieces
    1 cup Sliced Mushrooms
    1 10 oz package Frozen Chopped Spinach
    1 large can Crushed Tomatoes
    2 15 oz cans Fire Roasted Diced Tomatoes
    1 6 oz can Tomato Paste
    1 tbsp Dried Basil
    1 tbsp Dried Oregano
    1 Bay Leaf
    1 can Canellini Beans, drained and rinsed
    1 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.

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