Celebrate Fresh Fruit and Vegetable Month with this delicious recipe. After you cook the spaghetti, the rest of the dish comes together in just 5 minutes! It's simple, quick, and received rave reviews from our testers.
- 1 16-ounce box of spaghetti
- 1 TBSP olive oil
- 1/4 cup diced red onion
- 1 small, mild green chili pepper (anaheim, cuban, poblano, etc.)
- 4 cups fresh diced tomatoes
- 1 cup chopped frozen spinach leaves
- 1/4 cup fresh basil
- Black pepper to taste
- Cook the spaghetti in a saucepan according to package directions, then drain in colander.
- Add the olive oil to the now-empty saucepan and heat over medium-high heat. Saute the onion and pepper briefly, about 1 minute. Then add the rest of the ingredients. Chop the basil and add it last.
- Add the cooked spaghetti to the pot and toss well. Cook until heated through, then add black pepper to taste. Serve hot.
- We did add a half cup of arugula along with the spinach, which gave the dish an extra kick.
- If you'd like, you can also top the pasta with a small portion of grated Parmesan cheese.
- Make sure the tomatoes you use are very ripe.
Serves 8. Each 1-cup serving: 257 calories, 3 g fat, .5 g saturated fat, 0 cholesterol, 29 mg sodium, 49 g carbohydrate, 4 g fiber, 9 g protein.
Diabetic exchange: 3 starch, 1/2 fat, 1 vegetable.
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Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.