1/2 of recipe (about 1 2/3 cups): 312 calories, 3.5g fat, 460mg sodium, 60.5g carbs, 8g fiber, 12.5g sugars, 13.5g protein -- PointsPlus® value 8*

For ages, we've been obsessed with the insanely delicious sauce creation used on our Chicken Amore. And now we've made a veggie-friendly dish with it so even MORE people can enjoy!

Ingredients:
4 oz. uncooked high-fiber spaghetti
1/2 cup creamy tomato soup with 4g fat or less per serving (like Amy's Chunky Tomato Bisque)
1/4 cup fat-free sour cream
2 tbsp. chopped fresh basil
1/8 tsp. Italian seasoning
1 cup chopped portabella mushrooms
1 cup chopped zucchini
1/3 cup frozen peas, thawed
1/3 cup jarred roasted red peppers, drained and chopped
1 tbsp. reduced-fat Parmesan-style grated topping

Directions:
In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain and cover to keep warm.

Meanwhile, in a medium bowl, mix tomato soup with sour cream until uniform. Stir in basil and Italian seasoning.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms and zucchini. Cook and stir until softened, about 5 minutes.

Reduce heat to low. Add peas, chopped roasted red peppers, and soup mixture. Cook and stir until hot and well mixed, about 2 minutes.

Add cooked pasta, and stir to coat. Continue to cook until pasta is hot, 1 - 2 minutes.

Serve sprinkled with Parm-style topping. Enjoy!

MAKES 2 SERVINGS 

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.