Whole Wheat Spaghetti
Zucchini (cut slices in quarters)
Yellow Squash (cut slices in quarters)
Low Fat Ricotta Cheese
Canned Tomato Sauce
- Cook spaghetti according to package and drain.
- While the spaghetti is cooking, heat a medium frying pan on medium/low and spray with PAM. Saute zucchini, squash and onion until soft. Add 1 can of tomato sauce and cook until heated through.
- Top spaghetti with vegetables and sauce then complete with a dollop of the ricotta cheese
**It ends up tasting like a lasagna and the vegetables bulk up the spaghetti so you can eat a larger portion and feel satisfied. For an even a lower calorie option substitute spaghetti squash for the whole wheat spaghetti.