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Tuesday, September 14, 2010

The best spaghetti recipe!

OK I don't have a photo or the nutritional facts for this recipe but I got it from a Weight Watchers handout years ago and it has been a favorite ever since!

Whole Wheat Spaghetti
Zucchini (cut slices in quarters)
Yellow Squash (cut slices in quarters)
Onion (dice)
Low Fat Ricotta Cheese
Canned Tomato Sauce

  1. Cook spaghetti according to package and drain.
  2. 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.
  3. 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.

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