Recipe Spotlight: Confetti Spaghetti

Stretch your food budget to make a tasty and healthy meatless meal!  Combine whole wheat pasta, vegetables, and low-fat cheese to make Confetti Spaghetti.

This recipe calls for fresh vegetables, but you can substitute cooked, leftover vegetables as well.  Serve this healthy and satisfying dish for lunch or dinner.  The whole grain pasta and vegetables provide great nutrition, and also have lots of fiber which will help you to feel full for a longer period of time.

This step by step recipe is easy to follow, and there are lots of step kids can help to do.  Children are more likely to eat healthy foods they help to prepare!  Even very young children can:
  • wash vegetables
  • tear washed, fresh greens
  • mix and stir ingredients
  • help to pour and measure
Invite kids into the kitchen and prepare family meals together.  Be a role model!  Show children you enjoy eating healthy foods, and they will too!

Confetti Spaghetti
Serves 8

1 box whole-wheat pasta such as rotini, cooked and chilled
1 red bell pepper, washed and chopped
1 carrot, washed and shredded
1/2 small head cauliflower, washed and cut into small pieces
1 cup baby spinach, washed (about 1/5 (12-ounce) bag baby spinach)
1/4 head purple cabbage, washed and shredded (about 1/4 of a head)
3 Tablespoons reduced-fat Italian dressing (or 2 Tablespoons oil and 1 Tablespoon vinegar)
2 Tablespoons part-skim shredded mozzarella cheese (optional)

  1.  Place pasta and vegetables in a large mixing bowl.
  2. Add dressing.
  3. Mix thoroughly.
  4. Dish into individual bowls and top with cheese (if desired).
  5. Serve!

Gather all of the fresh produce and wash really well.

Chop all veggies.

Get dressing, cheese, and pasta out and ready to assemble.

Place pasta and veggies in a large bowl.

Add dressing to pasta and veggies.
Mix all ingredients together.
Dish into individual bowls and top with cheese if desired. Enjoy!


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© Eat Smart, Be Fit Maryland!Maira Gall