|Saturated fat||2.4 g|
|Monounsaturated fat||0.8 g|
|Polyunsaturated fat||0.5 g|
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6 ounces uncooked
3 cups (1/4-inch) diced
1/8 teaspoon coarsely ground
1 (15.8-ounce) can
1 (14.5-ounce) can
1/2 cup (2 ounces) crumbled
- Cook spaghetti according to package directions, omitting salt and fat.
- While pasta cooks, heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add zucchini to pan; cook 5 minutes or until lightly browned, stirring occasionally. Stir in water and next 5 ingredients; cover and simmer 4 minutes.
- Place pasta evenly on each of 4 plates. Top pasta evenly with zucchini mixture and cheese.
- Serve with: Mixed Greens with Honey-Dijon Vinaigrette
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010