Recipe: Skinny Veggie Spaghetti

box whole grain rotini pasta1 onion, diced1 cup white mushrooms, sliced thin½ cup carrots, [...]

Skinny Veggie Spaghetti
(Photo: Skinny Mom /

If you have a picky eater, then you're going to love this quick and easy spaghetti casserole recipe. We took traditional spaghetti sauce and pasta and packed it with vegetables, fresh onion and garlic which amped up both the flavor and the nutritional value. Add in additional vegetables or lean ground beef or chicken for some extra protein!

Recipe: Skinny Veggie Spaghetti

Prep time: 20 minutes
Cook time: 10 minutes
Yield: 8 servings
Serving size: 1/8 of pan


  • 1 jar Prego Light Smart Traditional Pasta Sauce
  • 1 (16-ounce) box whole grain rotini pasta
  • 1 onion, diced
  • 1 cup white mushrooms, sliced thin
  • ½ cup carrots, shredded
  • ½ cup zucchini, diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp Splenda (or your favorite sweetener)
  • 2 tsp extra virgin olive oil
  • ¼ cup reduced-fat Parmesan cheese


  1. Preheat oven to 350ºF. Lightly coat a casserole dish with nonstick cooking spray and set aside.
  2. In a large skillet, add extra virgin olive oil, onion, garlic, mushrooms, carrots, and zucchini.
  3. Cook for 3-5 minutes until vegetables are tender.
  4. In a large stock pan, boil water and add pasta. Cook pasta until cooked through. Drain and set aside.
  5. Add spaghetti sauce to skillet and stir to mix sauce with vegetables.
  6. Add sweetener to sauce and cover skillet with lid. Cook sauce over medium heat for 10 minutes.
  7. After sauce has heated through, mix sauce with pasta.
  8. Pour pasta and sauce into casserole dish.
  9. Top with Parmesan cheese.
  10. Cook in oven for 10 minutes until cheese is melted and serve immediately.

Nutrition Information
Per Serving (1/8th of pan):
Calories: 225
Fat: 3g
Carbohydrates: 43g
Fiber: 4g
Sugars: 7g
Protein: 8g
Sodium: 302mg
WWP+: 6
SmartPoints: 7