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 in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.