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Veggie Sghetti

Serves: 8
Total Calories: 2,707.347
Prep time:
Cook time:
Total time:


4 cups any combination of mixed vegetables (chopped carrots, seeded and chopped green, red or yellow bell peppers, chopped zucchini, chopped mushrooms)
1 (10-ounce) package frozen chopped broccoli or cauliflower or spinach
12 ounces spaghetti or any shape pasta (preferably whole wheat)
1 tablespoon olive oil
1 medium onion cut into wedges
1 teaspoon chopped garlic (2 cloves)
20 ounces extra lean ground turkey (opt)
1 (26-ounce) jar spaghetti sauce no salt added
1 teaspoon salt
2 teaspoons dried oregano
2 teaspoons dried basil
dash red pepper flake to taste


1. Put a large pot of water on to boil.
2. Clean and chop vegetables or use all chopped frozen, to save time and energy.
3. As soon as water boils, stir in pasta and set timer for 10 minutes.
4. Heat oil in a large nonstick saucepan over medium-high heat. Add onion, garlic and chopped vegetables and sauté until just tender. (Also add turkey, if using, and brown.)
5. Add remaining ingredients to vegetables. Bring to a simmer. Optional step: Purée sauce in a food processor to disguise vegetables for picky eaters.
6. Meanwhile, make a tossed salad and Whole-Wheat Garlic Cheese Toast. When timer sounds, drain pasta and serve with sauce. Bón Appetit!

Veggie Sghetti
Tossed Salad
Whole-Wheat Garlic Cheese Toast

Nutritional Facts:

Serves: 8
Total Calories: 2,707.347
Calories from Fat: 187.111

This Veggie Sghetti recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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