Skinny Spicy Spaghetti with Garlic, Parmesan and Veggies Recipe

Ingredients

• Use whole wheat pasta, and stick to 2oz per serving
• Get a really great pasta sauce or make one at home (I like Muir Glen’s Garden Vegetable pasta sauce)
• Don’t skimp on the cheese – use 2 Tbsp shredded fresh parmesan to top your pasta, it’ll melt and make the entire dish super gooey and delicious
• I promise, if you follow these steps you can enjoy pasta any day of the week, and feel great about what you’re putting into your body!
• The Ingredients
• 8 oz whole wheat spaghetti (2oz per serving)
• 1 tsp olive oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 2 small broccoli heads, chopped into small florets
• 3 zucchini, diced
• 1/4 tsp crushed red pepper
• 1 tsp oregano
• 2 red bell peppers, diced
• 2 cups low sugar, organic spaghetti sauce (I used the Muir Glen Organic Garden Blend)
• 1/4 cup parmesan cheese (use 1-2 Tbsp per serving)
• salt & pepper to taste
• 8 oz whole wheat spaghetti (2oz per serving)
• 1 tsp olive oil
• 5 cloves garlic, minced
• 1/4 tsp crushed red pepper
• 1 tsp oregano
• 2 cups low sugar, organic spaghetti sauce (I used the Muir Glen Organic Garden Blend)
• 1/4 cup parmesan cheese (use 1-2 Tbsp per serving)
View Full Recipe at The Picky Eater: A Healthy…