- Whole-grain pasta is a nutrient-rich energy source, providing fiber and minerals
- Broccoli is a great source of vitamins C and K
- Cholesterol- and saturated fat-free
- Basil contains antibacterial compounds that prevent foodborne illness like E. coli and staph
15 Min Cook Time |10 Min Prep Time | Serves 8|222 Calories per Serving
- 6 quarts water
- 1 16-oz. package whole-wheat or regular spaghetti
- 1 cup broccoli florets
- 1 cup halved cherry tomatoes
- 1 large orange or yellow bell pepper, chopped
- 1/2 cup chopped onion
- 1/4 cup chopped fresh basil
- 1/4 cup Italian-style low-fat salad dressing (or to taste)
What You Need
- Large saucepan
- Medium saucepan with steamer basket and lid
- Large bowl
- Measuring cups
- Cutting board
- Sharp knife
How To Make It
- In a large saucepan, bring the water to a boil over medium-high heat. Add the spaghetti, reduce the heat to low, and cook the pasta until it’s tender, 8 to 10 minutes. Drain and set aside.
- While the pasta is cooking, steam the broccoli in a separate pan until it’s just tender, about 5 minutes. Set aside.
- In a large bowl, combine the spaghetti, broccoli, tomatoes, bell pepper, onion and basil.
- Stir in about 1/4 cup of the salad dressing, gradually adding more to taste until everything’s well coated.
- Either serve warm or refrigerate and serve cold later.