Vegetable Spaghettini

Oxmoor House
4 (1 1/2-cup) servings.


+ Add To Shopping List
Olive oil-flavored vegetable cooking spray
2 teaspoons olive oil
3 cups julienne-sliced yellow squash
2 cups sliced fresh crimini mushrooms
1/2 teaspoon dried crushed red pepper
2 cloves garlic, minced
1 1/2 cups coarsely chopped plum tomato
1/2 teaspoon salt
1/4 pound fresh green beans
4 quarts water
8 ounces spaghettini, uncooked and broken in half
1/2 cup sliced carrot
1 tablespoon reduced-calorie margarine
1 tablespoon all-purpose flour
3/4 cup evaporated skimmed milk
1/4 cup canned no-salt-added chicken broth, undiluted
1/4 cup grated Parmesan cheese


Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add squash, mushrooms, crushed red pepper, and garlic; saute 3 minutes. Add tomato and salt; saute 5 additional minutes. Set aside, and keep warm.

Wash beans; trim ends, and remove strings. Cut beans into 1-inch pieces. Bring water to a boil in a Dutch oven; add beans, pasta, and carrot. Cook 8 to 10 minutes or until pasta is tender. Drain well; set aside, and keep warm.

Melt margarine in a small saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk and broth to mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened and bubbly.

Combine pasta mixture and vegetable mixture in a large bowl. Add sauce; toss well. Sprinkle with cheese. Serve warm.

Created date

August 2009

Nutritional Information

Calories 367
Caloriesfromfat 18 %
Fat 7.3 g
Satfat 1.8 g
Monofat 3 g
Polyfat 1.6 g
Protein 15.8 g
Carbohydrate 60.8 g
Fiber 0.0 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 489 mg
Calcium 0.0 mg