Spaghetti with Sauteed Vegetables and Beans

MADELEINE COCINA(1)
Savannah L.: "This was a nice change of pace from traditional s…" Read More
10Ingredients
40Minutes
280Calories

Description

Pasta makes for a simple and delicious meal any day of the week. This recipe is full of vegetables, making for a healthy, hearty, and filling meal. Edamame adds a bit of healthy protein, while cauliflower, carrots, and onions add extra fiber and flavor. The pasta and vegetables are accented with ginger, chile, and soy sauce for a flavor-packed meal. Whole grain pasta gives you a nice dose of complex carbs.

Ingredients
US|METRIC

  • 150 grams spaghetti (or whole grain pasta)
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1 centimeter ginger (grated)
  • pepper (Chile de arbol, as desired)
  • 1 cup edamame (cooked)
  • 1 carrot (sliced)
  • 1/2 red onion (sliced)
  • 1 cup cauliflower (cooked)
  • soy sauce (as desired)

Directions

  1. Boil the spaghetti in a large cooking pot according to package directions.
  2. Heat the olive oil in a skillet on low.
  3. Add the garlic, ginger, and pepper to the skillet and saute for 1 minute.
  4. Add the carrots, beans, and onions to the skillet and saute for 3 minutes on high.
  5. Add the cauliflower to the skillet, and stir occasionally while seasoning with the soy sauce.
  6. Strain the spaghetti and add it to the skillet.
  7. Saute everything for 2 minutes, and place it on a tray before serving.
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NutritionView more

280Calories
Sodium14% DV330mg
Fat9% DV6g
Protein25% DV13g
Carbs15% DV46g
Fiber32% DV8g
Calories280Calories from Fat50
% DAILY VALUE
Total Fat6g9%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium330mg14%
Potassium970mg28%
Protein13g25%
Calories from Fat50
% DAILY VALUE
Total Carbohydrate46g15%
Dietary Fiber8g32%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

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Reviewer Profile Image
Savannah L. 3 Jun 2015
This was a nice change of pace from traditional spaghetti with red sauce. I added leftover grilled zucchini, which I chopped up. I also added some sweet chili sauce and it took a typical Italian meal and gave it some Asian flair. It was a hit at the dinner table.