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Ingredients
US|METRIC
8 SERVINGS
- 8 oz. spaghetti
- 2 cups broccoli florets
- 2 zucchini (small, halved lengthwise and sliced)
- 1 red bell pepper (medium, cut into thin strips)
- 1 jar ragu pasta sauce (1 lb. 8 oz., Old World Style® OR Ragu® Light Pasta Sauce)
- 1/4 cup dry white wine (optional)
- 2.25 oz. pitted olives (1 can, sliced, ripe, drained)
- 1/4 cup grated Parmesan cheese (or crumbled feta cheese)
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Directions
- Cook pasta according to package directions, adding broccoli, zucchini and red pepper during last 2 minutes of cooking; drain.
- In 2-quart saucepan, bring Pasta Sauce and wine to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes. To serve, spoon sauce over hot spaghetti and vegetables, then sprinkle with olives and cheese.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium130mg5% |
| Potassium300mg9% |
| Protein6g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C80% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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