Veggie Pesto Pasta

8 ounces whole wheat thin spaghetti
2 zucchini, quartered and sliced
1 can diced tomatoes (no sodium added), drained
1 small onion, chopped
4 tbsp pesto sauce
4 ounces shredded part skim mozzarella

Add pasta to boiling water. While pasta is cooking, saute onions in non stick cooking spray. When onions are just beginning to brown add zucchini. When zucchini begins to brown add tomatoes. When pasta is done, drain and put back in pot. Add veggies. Stir in pesto sauce. Top with cheese and enjoy!!

Makes 6 servings.

Calories 217
Fat 8g
Sodium 249 mg
Carbs 31g
Fiber 5g
Sugar 1g
Protein 9.5g

1 comment:

Anonymous said...

McKenna, I am really excited about this blog! I wanted to tell you that I am very likely to try your recipes, but would be less likely to submit a recipe. ;) I am excited to try these recipes! Thank you! :)