Spaghetti with Vegetables & Toasted Almonds
This easy to make one-skillet dish is an ideal busy weekday dinner. Whole wheat spaghetti, lots of vegetables and toasted almonds lend the dish lots of nutrients, and it tastes simply delicious.
Yield
2 servingsPrep
5 minCook
12 minReady
20 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
spaghetti
whole wheat, or more as needed |
|
| 4 | cups |
mixed vegetables
frozen, such as broccoli, carrots, green beans, or fresh ones |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
lemon juice
or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | tablespoons |
Parmesan cheese
|
|
| 4 | tablespoons |
almonds
roasted and chopped |
|
| 1 | x |
basil
fresh, for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
spaghetti
whole wheat, or more as needed |
|
| 946 | ml |
mixed vegetables
frozen, such as broccoli, carrots, green beans, or fresh ones |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
lemon juice
or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
Parmesan cheese
|
|
| 6E+1 | ml |
almonds
roasted and chopped |
|
| 1 | x |
basil
fresh, for serving |
*
|
Directions
Bring a large pot of salted water to a boil.
Cook the spaghetti to desired consistency, 10 to 12 minutes.
Add the vegetables into the pot at the last 4 minutes of cooking pasta.
Remove from the heat, drain well and return the pasta with veggies into the pot.
Add the olive oil, lemon juice, season to taste with salt and black pepper.
Divide the pasta and veggie mixture between two serving plates.
Top with parmesan and toasted almonds.
Serve warm.
