This medley of vegetables and spaghetti makes a
hearty, low-calorie meal.
3 plum tomatoes, diced
1 eggplant, peeled and diced (2 cups)
2 small (6") zucchini, trimmed and thinly sliced
1 red, yellow or orange bell pepper, seeded and diced
1 onion, peeled and diced
4 cloves garlic, minced
3/4 cup low-sodium, fat-free chicken broth
3/4 cup low-sodium tomato juice
1/2 cup frozen peas
1/2 cup finely chopped fresh basil leaves
3/4 lb thin spaghetti, cooked and drained
4 tbsp half and half
1/2 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh parsley, optional
To medium saucepan add first 8 ingredients. Bring to a boil over medium-high heat.
Lower heat, cover and simmer 10 minutes. Add peas and basil. Cook 5 minutes,
uncovered, to reduce liquid. Add cooked spaghetti. Add half and half and Parmesan
cheese and toss well. Remove and serve on individual plates or in bowls,
garnished with parsley, if desired.
POINTS: 8.5 (6)
PER SERVING: 322 Calories, 5 g Total Fat, 11 mg Cholesterol,
199 mg Sodium, 55 g Total Carbohydrate, 7 g Dietary Fiber, 14 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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