Serves 4
413 cal · 25 min
Pasta Primavera in Spaghetti Sauce
Recipe GLPR1b7cad8d1e476c
A simple and satisfying weeknight pasta dish featuring spaghetti tossed with fresh frozen mixed vegetables and tangy low-sodium tomato sauce, finished with a sprinkle of Parmesan cheese. Ready in about 30 minutes.
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Ingredients
3 cups uncooked pasta (spaghetti or penne)
1 (10 ounce) package frozen mixed vegetables
1 (24 ounce) jar low-sodium spaghetti sauce
4 tablespoons grated Parmesan cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare this dish.
Fill a large pot with water and bring it to a rolling boil. Add the uncooked pasta and cook according to the package directions, typically 8–12 minutes, stirring occasionally to prevent sticking.
When there are approximately 5 minutes remaining in the pasta cooking time, add the frozen mixed vegetables directly to the boiling water and pasta. Stir to distribute them evenly.
Once the pasta and vegetables are tender, carefully drain them in a colander, shaking gently to remove excess water. Set the drained pasta and vegetables aside.
While the pasta is cooking, pour the low-sodium spaghetti sauce into a separate medium saucepan and heat over medium heat, stirring occasionally, until it reaches a gentle boil (approximately 5–7 minutes).
Add the drained pasta and vegetables to the hot spaghetti sauce and stir gently until everything is evenly coated and heated through, about 1–2 minutes.
Divide the pasta mixture evenly among four bowls or plates and top each serving with 1 tablespoon of grated Parmesan cheese. Serve immediately.
