Ditch the guilt and load up on the goodness with this veggie-packed spaghetti! We’ve swapped regular pasta for whole wheat spaghetti and lightened up the creamy sauce with nonfat milk and low-sodium cannellini beans for added fiber and protein. Using no-sodium chicken broth and salt-free Italian seasoning helps keep the flavor high without adding unnecessary sodium. It’s comfort food you can feel great about!
Ingredients
- 8 ounces whole wheat spaghetti
- 3 tablespoons olive oil
- 1/2 cup yellow onion diced
- 2 stalks celery diced
- 1/2 cup carrots diced
- 2 cloves garlic minced
- 8 ounces baby Bella mushrooms diced
- 2 medium zucchinis diced
- 1/4 cup all-purpose flour
- 2 cups no sodium chicken broth
- 1 teaspoon black pepper
- 2 teaspoon salt-free Italian seasoning
- 1 cup nonfat milk
- 15 ounce can of low sodium cannellini beans drained and rinsed
- 10 ounce can fire roasted diced tomatoes with green chilis drained
- 2 teaspoons white wine vinegar
- 1 cup low fat shredded sharp cheddar cheese
- 1 cup part skim shredded mozzarella cheese
Servings:
Units:
Instructions
- Preheat the oven to 375 and bring a large pot of water to boil over high heat and begin preheating a skillet over medium high heat.
- Once the water is boiling add the spaghetti and boil until the pasta is al dente. Drain the pasta in a colander
- While the pasta is cooking start making the sauce. Heat the olive oil in the skillet and add the onion, celery, and carrots. Sauté for 3-4 minutes until onion is translucent and carrot are softer.
- Add the mushrooms to sauté for 3-4 minutes until they start to brown. Add zucchini and sauté for 2-3 minutes until soft.
- Add the garlic into the skillet. Sprinkle the flour into the skillet and stir with the vegetables. Cook for 2-3 minutes, stirring occasionally, until flour is absorbed.
- Slowly pour the chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer. Add black pepper, Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and the nonfat milk to the skillet. Stir until the cheese is melted and the sauce is smooth.
- Turn the heat off the skillet and add the drained diced tomatoes with green chiles, the drained cannellini beans, 2 teaspoons white wine vinegar and the cooked spaghetti to the pan. Mix until combined.
- Add the veggie spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
- Bake in the oven for approximately 25 minutes or until the mixture is bubbly and the cheese is melted.
Recipe Notes
