Hands-On Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 6
1 pound gluten-free spaghetti
10 ounces mixed frozen vegetables, thawed
1 teaspoon freshly grated rosemary
2 teaspoons minced onion
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
1. Cook spaghetti according to package directions.
2. In a frying pan over medium heat, toss the mixed vegetables to warm them.
3. Mix rosemary, onion, garlic, salt, and pepper with the vegetables.
4. Pour vegetables over spaghetti and serve, sprinkling with cheese.
Per Serving: Calories: 320 | Fat: 2.5 g | Saturated fat: 0.5 g | Cholesterol: 5 mg | Sodium: 480 mg | Total carbohydrates: 65 g | Dietary fiber: 2 g | Sugars: 2 g | Protein: 7 g