Veggie Noodles
Clean out your cupboards with this quick and easy veggie recipe. Use whatever fresh or canned vegetables you have on hand and mix with noodles, sauce, and cheese for dinner tonight.
contains glutencontains dairy
Ingredients
US
Metric
- 1 pound pasta, uncooked
- 2 cups vegetables (fresh or canned, drained)
- 1 cup spaghetti sauce
- 1/2 cup cheese (grated or shredded)
Make it lactose-friendly
- 1/2 cup cheese (grated or shredded) → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Wash hands with soap and water.
- Boil water in a cooking pot. Add the pasta. Turn down the heat to medium-low; cook according to box directions. Pour pasta and water into colander to drain.
- Add vegetables and spaghetti sauce to cooking pot. Cook over medium-low heat just until the vegetables are hot.
- Return cooked, drained pasta back to cooking pot and mix together.
- Sprinkle with cheese just before serving.
Nutrition (per serving)
| Calories | 405 |
|---|---|
| Protein | 17.0 g |
| Fat | 4.0 g |
| Carbs | 73.0 g |
| Fiber | 6.0 g |
| Sodium | 535 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)