Veggie Noodles
Clean out your cupboards with this quick and easy veggie recipe. Use whatever fresh or canned vegetables you have on hand and mix with noodles, sauce, and cheese for dinner tonight.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
414
Calories
16g
Protein
75g
Carbs
5g
Fat
6g
Fiber
5g
Sugar
427mg
Sodium
Saturated Fat 2 g · Cholesterol 7 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
pasta, uncooked
1 pound
vegetables
2 cups · fresh, frozen or canned, drained*
spaghetti sauce
1 cup
cheese, grated or shredded
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Boil water in a cooking pot. Add the pasta. Turn down the heat to medium-low; cook according to box directions. Pour pasta and water into colander to drain.
- 3
Add vegetables and spaghetti sauce to cooking pot. Cook over medium-low heat just until the vegetables are hot.
- 4
Return cooked, drained pasta back to cooking pot and mix together.
- 5
Sprinkle with cheese just before serving.
Source: USDA MyPlate Kitchen · The Power of Choice USDA Food and Nutrition Service and US Department of Health and Human Services Food and Drug Administration (FDA)
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