Easy Cheesy Veggie Noodles

This versatile dish is a great way to pack in fiber and vitamins by using up any leftover vegetables you have on hand.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 pound dry pasta · 1829 kcal in the whole recipe
• 2 cups mixed vegetables (fresh, frozen, or canned and drained) · 327 kcal in the whole recipe
• 1 cup spaghetti sauce · 136 kcal in the whole recipe
• 1/2 cup shredded cheese · 193 kcal in the whole recipe

Method

1. Boil water in a large pot, add the pasta, and cook according to package directions. Drain and set aside.

   

2. In the same pot, combine your choice of vegetables and the spaghetti sauce, cooking over medium-low heat until the vegetables are heated through.

   

3. Return the drained pasta to the pot, toss everything together gently to coat, and sprinkle with shredded cheese just before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.