Spaghetti with Vegetables and Toasted Almonds
35
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.
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.
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?
