Ingredients
3 cups uncooked pasta (any shape )
1 10-ounce packages frozen mixed vegetables
1 jar spaghetti sauce
low-sodium (24 ounces)
4 tablespoons grated Parmesan cheese (1/4 cup)
Steps
Wash hands with soap and water.
Prepare pasta according to package directions. Add frozen vegetables during the last 5 minutes of cooking time.
Drain pasta and vegetables and set aside.
Bring the spaghetti sauce to a boil over medium heat.
Stir in the pasta and vegetables.
Top with grated Parmesan cheese.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 424 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 7 mg |
| Sodium | 146 mg |
| Carbohydrates | 76 g |
| Dietary Fiber | 9 g |
| Total Sugars | 12 g |
| Added Sugars included | 2 g |
| Protein | 16 g |
| Vitamin D | 0 mcg |
| Calcium | 134 mg |
| Iron | 4 mg |
| Potassium | 738 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pasta Primavera II. Recipe source: Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.