Veggie-Loaded Spaghetti Amore
Veggie-Loaded Spaghetti Amore
Click for WW Points® value*
Prep: 15 minutes
Cook: 20 minutes
Click for WW Points® value*
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 reduced-fat 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
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Publish Date: 2014-06-07