Warm your vegetables in a skillet or in the microwave. If you prefer to cook them for a softer texture, use a skillet and stir them until they are soft or slightly browned.

Low-fat, High-fiber, Vegetarian

INGREDIENTS | SERVES 6

• 1 pound whole-wheat spaghetti
• 10 ounces mixed frozen vegetables, thawed
• 1 teaspoon freshly grated rosemary
• 2 teaspoons minced onion
• 2 teaspoons minced garlic
• Salt and pepper to taste
• ¼ cup Parmesan cheese

1. Cook spaghetti according to directions.

2. In a skillet over medium heat, toss the mixed vegetables to warm them.

3. Mix rosemary, onion, garlic, salt, and pepper with the vegetables.

4. Pour vegetables over spaghetti and serve, sprinkling with cheese.

PER SERVING Calories: 313 | Fat: 2 g | Protein: 14 g | Sodium: 345 mg | Carbohydrates: 64 g | Fiber: 6 g