Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
3cupsLow-sodium chicken broth
4Small zucchini (or any summer squash) diced
½Small onion chopped
1Large clove of garlic minced
2cupsCanned corn (16 oz.) drained
10ozWhole grain angel hair pasta (thin spaghetti) broken into 2” or 3” pieces
1cupTomato sauce (8 oz.)
Olive oil
1
Coat bottom on large skillet with a little bit of olive oil. Add broken pasta and mix well to coat. Toast pasta over medium heat, stirring and turning constantly until golden. Pasta will burn easily.
2
In a 2 quart saucepan, heat chicken broth to boiling. Add zucchini, onion, and garlic. Cook, covered, until zucchini is soft.
3
Stir in corn and remove from heat.
4
Carefully stir toasted spaghetti into saucepan with zucchini; add tomato sauce. Heat to boiling; reduce heat and simmer 8 to 10 minutes until spaghetti is tender. To serve, ladle into shallow bowls.
Nutrition Facts
6 servings
Serving size
1 1/2 cups
Amount per serving
Calories256
% Daily Value *
Total Fat2g3%
Saturated Fat -1g-5%
Sodium439mg20%
Total Carbohydrate53g20%
Dietary Fiber 6g22%
Protein11g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
10ozWhole grain angel hair pasta (thin spaghetti) broken into 2” or 3” pieces
1cupTomato sauce (8 oz.)
Olive oil
Directions
1
Coat bottom on large skillet with a little bit of olive oil. Add broken pasta and mix well to coat. Toast pasta over medium heat, stirring and turning constantly until golden. Pasta will burn easily.
2
In a 2 quart saucepan, heat chicken broth to boiling. Add zucchini, onion, and garlic. Cook, covered, until zucchini is soft.
3
Stir in corn and remove from heat.
4
Carefully stir toasted spaghetti into saucepan with zucchini; add tomato sauce. Heat to boiling; reduce heat and simmer 8 to 10 minutes until spaghetti is tender. To serve, ladle into shallow bowls.
