Nutrition Information per serving:
- Calories: 130
- Total Fat: 2.5g
- Sodium: 370mg
- Total Carbs: 23g
- Dietary Fiber: 4g
- Protein: 4g
- 1 tablespoon oil (canola or vegetable)
- 4 cups vegetables (like onions, carrots, and zucchini) (chopped or sliced)
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 can (14.5 ounces) low sodium vegetable or chicken broth
- 2 cups water
- ¼ teaspoon salt
- 1 tablespoon Italian seasoning or dried basil
- 2 cups small whole wheat pasta (shell or macaroni)
- 6 cps fresh spinach leaves (about ½ pound)
1. Heat the oil in a large saucepan over medium heat until hot. Add onions and carrots. Cook until the vegetables are softened. Stir often. This should take about 3 minutes.
2. Stir in zucchini and canned tomatoes. Cook 3-4 minutes.
3. Stir in the broth, water, salt, and Italian seasoning or dried basil. Bring to a boil.
4. Stir in the pasta and spinach. Return to a boil.
5. Cook until the pasta is tender using the time on the package for a guide.