Vegetable Pasta

Vegetable Pasta (Meat Less Mondays)

Calories: 313
Serves: 6

Nutritional Serving:
Fat: 2g
Protein: 14g
Carbs: 64g
Sugar: 3g


  • 1 Pound whole-wheat Spagetti
  • 10 ounces mixed frozen vegetables, Thawed
  • 1 Teaspoon Freshly grated rosemary
  • 2 Teaspoons minced onions
  • 2 Teaspoons minced garlic
  • Salt and pepper to taste
  • 1/2 Cup Parmesan cheese


  1. Cook spaghetti according to directions
  2. In a skillet over medium heat, toss the mixed vegetables to warm them
  3. Mix rosemary, onion, garlic, salt, and pepper with the vegetables
  4. Pour vegetables over spaghetti and serve, springkling with Parmesan cheese

Tips: You can even add some button mushrooms so that your pasta can have a little bit of creamy-ness to it and you can have something like “meat” to sink your teeth into.

Lara Krystle Novales


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