ounces dried multigrain, whole wheat, or regular spaghetti
cups small broccoli florets
cups fresh corn kernels* or frozen corn
cup chopped carrot
roma tomatoes, seeded and chopped
tablespoons snipped fresh oregano or basil
teaspoon finely shredded lemon peel
tablespoons lemon juice
tablespoons olive oil
recipe Fresh Tomato Sauce (optional)
Lemon Wedges (optional)
- Cook spaghetti, with 1 teaspoon salt added to water, according to package directions. Add broccoli, corn, and carrots the last 3 minutes of pasta cooking time. Drain.
- Return pasta mixture to pan. Toss in tomatoes, oregano, lemon peel, lemon juice, and enough olive oil to moisten. Serve with Fresh Tomato Sauce and lemon wedges, if desired. Makes 6 servings.
From the Test Kitchen
You will need 4 ears of corn to get 2 cups fresh corn kernels.
Fresh Tomato Sauce
cups grape or cherry tomatoes, halved
cup finely chopped onion
teaspoon grated fresh ginger
tablespoon cider vinegar
teaspoon packed brown sugar
- Place tomatoes, onion, and ginger in microwave-safe bowl; sprinkle with vinegar and brown sugar. Cover loosely. Micro-cook on high (100 percent power) for 3 minutes or until skins burst and tomatoes are soft, stirring once. Serve warm or chilled.
Nutrition Facts(Garden Spaghetti)
- Per serving:
- 251 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 38 mg sodium,
- 46 g carb.,
- 7 g fiber,
- 6 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet