1 cup fresh or frozen green zucchini, cut into strips
1 cup fresh or frozen yellow squash, cut into strips
8 ounces dry spaghetti (whole wheat)
1 cup sliced fresh mushrooms, OR
1 can (7 ounces) low-sodium mushrooms, drained
1 teaspoon olive oil
2 cloves garlic, chopped
1 can (15 ounces) no-salt-added tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
Cook the spaghetti according to package directions. Drain and keep warm in a colander over hot water.
Heat the oil in a high-sided skillet on medium-high. Add the garlic, mushrooms, zucchini, and squash, cook for 3 minutes.
Pour in the tomato sauce, basil, and oregano and bring to a boil. Reduce the heat and simmer for 5 minutes.
Serve over the hot spaghetti and top with Parmesan cheese.
Makes 4 servings.
Fat: 4 grams
Saturated Fat: 2 gm
Cholesterol: 0 mg
Carbohydrate: 55 gm
Fiber: 5 gm
Protein: 10 gm
Sodium: 378 milligrams