Veggie Noodles
Source: The Power of Choice USDA Food and Nutrition Service and US Department of Health and Human Services Food and Drug Administration (FDA)
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-09-08.
Clean out your cupboards with this quick and easy veggie recipe. Use whatever fresh or canned vegetables you have on hand and mix with noodles, sauce, and cheese for dinner tonight.
- Makes
- 6 servings
- Serving size
- 1/6 of recipe
Ingredients
- 1 pound pasta, uncooked
- 2 cups vegetables (fresh, frozen or canned, drained*)
- 1 cup spaghetti sauce
- 1/2 cup cheese, grated or shredded
Directions
- Wash hands with soap and water.
- Boil water in a cooking pot. Add the pasta. Turn down the heat to medium-low; cook according to box directions. Pour pasta and water into colander to drain.
- Add vegetables and spaghetti sauce to cooking pot. Cook over medium-low heat just until the vegetables are hot.
- Return cooked, drained pasta back to cooking pot and mix together.
- Sprinkle with cheese just before serving.
Notes
* Fresh or frozen vegetables can be used. Just cook them before tossing with pasta.
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.