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Spaghetti with Vegetables and Toasted Almonds

 
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This easy to make one-skillet dish is an ideal busy weekday dinner. Whole wheat spaghetti, lots of vegetables and toasted almonds lend the dish lots of nutrients, and it tastes simply delicious.

Yield

2

servings

Prep

5

min

Cook

12

min

Ready

20

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

4 ounces spaghetti
whole wheat, or more as needed
4 cups mixed vegetables
frozen, such as broccoli, carrots, green beans, or fresh ones
3 tablespoons olive oil, extra-virgin
1 tablespoon lemon juice
or to taste
1 x salt and black pepper
to taste
*
4 tablespoons Parmesan cheese
4 tablespoons almonds
roasted and chopped
1 x basil
fresh, for serving
*

Directions

Bring a large pot of salted water to a boil.

Cook the spaghetti to desired consistency, 10 to 12 minutes.

Add the vegetables into the pot at the last 4 minutes of cooking pasta.

Remove from the heat, drain well and return the pasta with veggies into the pot.

Add the olive oil, lemon juice, season to taste with salt and black pepper.

Divide the pasta and veggie mixture between two serving plates.

Top with parmesan and toasted almonds.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 61044% of calories from fat
 % Daily Value *
Total Fat 30g 45%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 221mg 9%
Total Carbohydrate 23g 23%
Dietary Fiber 11g 45%
Sugars g
Protein 38g
Vitamin A 157% Vitamin C 15%
Calcium 20% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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