Spring Spaghetti Feast

Spring Spaghetti Feast hover background

Spaghetti Feast

  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 teaspoons vegetable oil
  • 2 cups fresh mushrooms, sliced
  • 4 cups small broccoli flowerettes
  • 2 carrots, cut into thin strips
  • 2 tomatoes, cut into chunks
  • 1/4 cup dry white wine
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 lb. low-fat (1%) cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 12 oz. whole-wheat spaghetti, cooked

Cook spaghetti according to package directions.

Heat oil in large pot. Add onion, mushrooms and garlic and saute until onion is transparent. Add broccoli, zucchini and carrots. Cook and stir until broccoli is tender crisp.

Mix wine, mustard and spices; pour over broccoli/zucchini mixture. Add tomatoes; cover and simmer 5 minutes.

Add cottage cheese and cooked spaghetti. Toss until well mixed. Sprinkle with Parmesan cheese and toss lightly.

Servings: 10 servings

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