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Spaghetti with Creamy Spring Vegetable Sauce

Spaghetti with Creamy Spring Vegetable Sauce prepared dish

This delightful spaghetti dish features a creamy sauce enriched with fresh spring vegetables, creating a vibrant and satisfying meal. The combination of low-fat ingredients ensures a lighter option without sacrificing flavor. Perfect for a family dinner or a special occasion!

This recipe is italian style, dinner, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include low-fat cream cheese, salt, asparagus, black pepper.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 200 g low-fat cream cheese
  • 1 tsp salt
  • 100 g asparagus (chopped)
  • 0.5 tsp black pepper
  • 100 g peas
  • 3 cloves garlic (minced)
  • 150 ml vegetable broth
  • 150 g zucchini (chopped)
  • 50 g parmesan cheese (grated)
  • 300 g spaghetti
  • 2 tbsp olive oil

Instructions

  1. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat and add the minced garlic, sautéing until fragrant.
  3. Add the chopped zucchini, asparagus, and peas to the skillet, cooking for about 5-7 minutes until the vegetables are tender.
  4. Stir in the low-fat cream cheese and vegetable broth, mixing until the sauce is smooth and creamy.
  5. Season the sauce with salt and black pepper, then add the cooked spaghetti to the skillet, tossing to coat the pasta evenly.
  6. Serve the spaghetti topped with grated parmesan cheese.

Nutrition (per serving)

  • Calories: 380
  • Protein: 15 g
  • Fat: 12 g
  • Carbohydrates: 55 g
  • Fiber: 5 g
  • Sugar: 3 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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