Ingredients: (NTT)

  • 12 ounces dry spaghetti
  • 2 cups cooked carrots or broccoli or 1 cup of each
  • 4 cups of your favorite low-sodium spaghetti sauce
  • 6 tablespoons grated Parmesan cheese

Directions: (NTT)

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Cook the spaghetti according to package directions, drain, rinse with cold water, and set aside.
  3. Place the cooked vegetables in blender container and add the spaghetti sauce.
  4. Cover the blender container with a lid and blend until smooth.
  5. Place sauce into large saucepan and heat.
  6. Toss the spaghetti with the sauce and heat through.
  7. Divide among 6 plates and sprinkle the cheese over the top.
  8. Serve warm.

Nutrition Facts (Per Serving): (NTT)

Calories, 406; Carbohydrate, 68 g; Protein, 3 g; Total Fat, 5 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 8 g; Fiber, 9 g; Total Sugars, 18 g; Sodium, 198 mg; Calcium, 158 mg; Folate, 78 mcg; Iron, 2 mg; Percent Calories from Fat, 7%.

Recipe provided by Graham Kerr's "Do Yourself a Flavor."

Makes 6 servings, 1 cup each.

Spaghetti With a Secret

Rate this Recipe
Spaghetti With a Secret
Dinner
4.00 Rating

Ingredients

  • 12 ounces dry spaghetti
  • 2 cups cooked carrots or broccoli or 1 cup of each
  • 4 cups of your favorite low-sodium spaghetti sauce
  • 6 tablespoons grated Parmesan cheese

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Cook the spaghetti according to package directions, drain, rinse with cold water, and set aside.
  3. Place the cooked vegetables in blender container and add the spaghetti sauce.
  4. Cover the blender container with a lid and blend until smooth.
  5. Place sauce into large saucepan and heat.
  6. Toss the spaghetti with the sauce and heat through.
  7. Divide among 6 plates and sprinkle the cheese over the top.
  8. Serve warm.

Nutrition Facts (Per Serving)

Calories, 406; Carbohydrate, 68 g; Protein, 3 g; Total Fat, 5 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 8 g; Fiber, 9 g; Total Sugars, 18 g; Sodium, 198 mg; Calcium, 158 mg; Folate, 78 mcg; Iron, 2 mg; Percent Calories from Fat, 7%.

Recipe provided by Graham Kerr's "Do Yourself a Flavor."

Makes 6 servings, 1 cup each.