Insta-Spaghetti

1¼ cups of veggies per serving.

The cooking water evaporates as the pasta and veggies cook, so there's no need to drain.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
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Ingredients

  • 12 oz. whole wheat spaghetti
  • 1 lb. grape or cherry tomatoes, halved (about 3¼ cups)
  • 1 onion, thinly sliced
  • 6 oz. green beans, trimmed and halved (about 2 cups)
  • 3 c. baby kale
  • 6 garlic cloves, thinly sliced
  • 6 sprigs basil, plus more leaves for garnish
  • ½ tsp. red pepper flakes
  • 1½ tsp. coarse salt
  • black pepper, to taste
  • 3 tbsp. olive oil
  • ¼ c. grated Parmesan

Directions

  1. Combine all of the ingredients except the Parmesan with 5 cups water in a large pot. Bring to a boil.
  2. Cook, stirring to keep spaghetti submerged, until pasta is al dente and vegetables are cooked through (water will be nearly evaporated), about 12 min.
  3. Season with more black pepper. Sprinkle with Parmesan and more basil.

454 cal, 13 g fat (2 g saturated), 17 g protein, 74 g carb, 7 g sugar, 14 g fiber, 832 mg sodium, 4 mg cholesterol per serving

This recipe originally appeared in the September 2015 issue of Dr. Oz The Good Life.

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