It's quick, easy, cheap, and delicious. What more could a starving student want? This version is vegan, but you can add diced chicken, tuna, or whatever meat you want.
Bring 2 quarts of water to a boil. Add spaghetti noodles, salt if desired, and boil uncovered for 9-12 minutes (9 for al dente, longer if you prefer). Drain in colander when done.
As spaghetti is cooking, slice squashes in 1/4-inch rounds. Saute in broth with basil, salt, and pepper for about 5 minutes until easily pierced with fork. (Do not overcook or they'll be mushy.) Remove from heat, add beans and tomatoes, and cover while noodles finish cooking. (Tomatoes will cook slightly in the steam of the covered pan, but like the squash, they shouldn't be overcooked.)
Divide noodles into four bowls. Top with veggie mix, stir, and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 311 | ||
Calories from Fat: 10 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 458.6mg | 16 % | |
Potassium 707.3mg | 19 % | |
Total Carbohydrate 61g | 18 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 49.8g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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