Recipe Source: Deliciously Healthy Family Meals
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| Prep time | Cook time | Yields | Serving Size |
| 5 minutes | 20 minutes | 4 servings | 2 C pasta and vegetables |
| 8 oz dry whole-wheat spaghetti | | 1 Tbsp olive oil | | 1 tsp garlic, minced (about ½ clove) | | 4 C assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly) | | 1 can (15½ oz) no-salt-added diced tomatoes | | 1 can (5½ oz) low-sodium tomato juice | | ¼ tsp ground black pepper | | ¼ C grated parmesan cheese | | | | calories | 319 | | Total fat | 6 g | | Saturated fat | 2 g | | Cholesterol | 4 mg | | Sodium | 167 mg | | Total fiber | 12 g | | Protein | 13 g | | Carbohydrates | 59 g | | Potassium | 596 mg | | Vitamin A | 140% | | Vitamin C | 160% | | Calcium | 15% | | Iron | 20% | | Percent Daily Values are based on a 2,000 calorie diet. | |
Directions -
| 1 | In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. | -
| 2 | Add spaghetti, and cook according to package directions. Drain. | -
| 3 | Meanwhile, combine olive oil and garlic in a large sauté pan. Cook until garlic is soft, but not browned (about 30 seconds). | -
| 4 | Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes). | -
| 5 | Add diced tomatoes, tomato juice, and pepper. Bring to a boil. Reduce heat, and simmer for 5 minutes. | -
| 6 | Add spaghetti and parmesan cheese. Toss until the pasta is hot and well mixed, and serve. | Note: Substitute cooking spray for olive oil and save calories and fat. |
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