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Creamy Veggie Spaghetti
Creamy Veggie Spaghetti

Creamy Veggie Spaghetti

20 Min(s)
20 Min(s) Prep
Healthy Living
Loaded with veggies and skillet-cooked ground beef, this creamy pasta dish is spaghetti at its most hearty—and tasty!
What You Need
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6 servings
Original recipe yields 6 servings
1/2 lb. spaghetti, uncooked
1 lb. lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
2 tsp. dried Italian seasoning
2 Tbsp. thinly sliced fresh basil leaves
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Let's Make It
1
Cook spaghetti as directed on package, omitting salt.
2
Meanwhile, brown meat in large skillet; drain. Add peppers, tomatoes, pasta sauce and seasoning; simmer on medium-low heat 4 min. or until peppers are crisp-tender. Stir in Neufchatel; cook and stir 3 min. or until Neufchatel is melted and mixture is heated through.
3
Drain spaghetti, reserving 1/2 cup cooking water. Add spaghetti to meat sauce in skillet; toss to evenly coat, stirring in enough reserved cooking water to reach desired consistency. Sprinkle with basil and Parmesan.
Kitchen Tips
Tip 1
Nutrition Bonus
Enjoy this devious low-sodium meal any night of the week. As a bonus, the combination of peppers and tomatoes provides a good source of vitamin C.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 310mg
13%
Total Carbohydrates 35g
13%
Dietary Fibers 4g
14%
Sugars 5g
10%
Protein 25g
50%
Vitamin A
25%
Vitamin C
60%
Calcium
6%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 1-1/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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