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Pasta with Marinara Sauce and Veggies

Pasta with Marinara Sauce and Veggies Pasta with Marinara Sauce and Veggies

Use homemade or store-bought marinara sauce, a few fresh vegetables and pasta to make this quick, easy and tasty one-pan meal that's ideal for a busy week-day supper.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


4 ounces spaghetti
or as needed, preferably whole wheat
2 tablespoons olive oil
1 each yellow onion
chopped, about 1 cup
1 cup mushrooms
sliced, button or cremini
2 cloves garlic
finely chopped
½ each green bell peppers
thinly sliced
1 each celery
thinly sliced
1 x salt and black pepper
to taste
2 cups marinara sauce
homemade or store-bought


Bring a large pot of sauteed water to a boil.

Boil the spaghettini for about 12 minutes or until desired consistency.

Drain well, return the pasta to the pot. Set aside.

Meanwhile heat the oil in a medium nonstick skillet over medium heat until hot.

Add the onions, stirring often, and cook for about 5 minuts, or until onions are browned and soft.

Add the mushrooms, and cook for another 5 to 7 minutes until mushrooms are browned.

Stir in the garlic, bell peppers and celeries, and cook for another 3 to 4 minutes, or until the vegetables are tender but still remain some crunch.

Season to taste with salt and black pepper.

Return the pot with pasta to stove under medium heat.

Add the cooked vegetables into the pasta, pour the marinara sauce into the pot.

Mix until everything is well combined and cook for about 2 minutes until heated through.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 343g (12.1 oz)
Amount per Serving
Calories 46533% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 627mg 26%
Total Carbohydrate 22g 22%
Dietary Fiber 5g 18%
Sugars g
Protein 25g
Vitamin A 18% Vitamin C 60%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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