Ingredients
- 8 oz. spaghetti
- 2 tsp. margarine
- 1 onion, cut into wedges
- 2 cups broccoli florets
- 2 carrots, thinly sliced
- 1 med. zucchini, sliced
- 1 med. yellow summer squash, sliced
- ¾ cup low-fat, low-sodium chicken broth
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh basil
- 3 Tbsp. lemon juice
- ½ tsp. salt
- ¼ tsp. pepper
- 3 Tbsp. grated Parmesan cheese
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Instructions
- Cook the spaghetti according to the package directions, omitting salt. Drain well.
- While the pasta is cooking, heat the margarine in a large skillet and add the onion, sauté until soften (2-3 minutes).
- Stir in the vegetables and chicken broth. Cover and simmer until vegetables are tender (5-6 minutes).
- Stir in parsley, basil, lemon juice, salt, and pepper and cook to combine the flavors (2-3 minutes).
- Toss the spaghetti with the vegetable mix and sprinkle with Parmesan cheese to serve.