Loaded Veggie Spaghetti
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Loaded Veggie Spaghetti
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Ingredients
- 8ounces whole wheat spaghetti
- 3tablespoons olive oil
- 1/2cup yellow oniondiced
- 2stalks celerydiced
- 1/2cup carrotsdiced
- 2cloves garlicminced
- 8ounces baby Bella mushroomsdiced
- 2 medium zucchinisdiced
- 1/4cup all-purpose flour
- 2cups no sodium chicken broth
- 1teaspoon black pepper
- 2teaspoon salt-free Italian seasoning
- 1cup nonfat milk
- 15ounce can of low sodium cannellini beansdrained and rinsed
- 10ounce can fire roasted diced tomatoes with green chilisdrained
- 2teaspoons white wine vinegar
- 1cup low fat shredded sharp cheddar cheese
- 1cup part skim shredded mozzarella cheese
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.
- Add the chicken 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.
Recipe Notes
