fast vegie spaghetti

Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.

Nutritional information per serving

  • Energy: 2643.96kj
  • Protein: 13.14g
  • Fat: 28.28g
  • Saturated fat: 3.56g
  • Carbohydrate: 38.34g
  • Sugars: 12.28g
  • Fibre: 5.88g
  • Sodium: 810.50mg
20 mins
6 people


500g spaghetti or other pasta
2 teaspoons vegetable oil
1 small onion, thinly sliced
1 small carrot, thinly sliced
1 small celery, thinly sliced
½ capsicum, seeded and cut into small dice
1 small zucchini, cut into small dice
570g tomato based pasta sauce
¼ cup grated Parmesan cheese


Cook pasta according to packet directions and drain. Heat oil in a saucepan, add onion and cook until soft. Add other vegetables, stirring until well mixed. Lower heat, cover and cook for 5-7 minutes. Add pasta sauce to vegetables and heat through. Remove from heat and serve over pasta. Sprinkle with cheese.

Hot tip! Substitute other vegetables for those listed – use those you have in the refrigerator or freezer.

To add a serve of legumes to the meal, include a can of salt reduced red kidney beans, drained and rinsed.

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