Veggie Noodles
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 ch.
Ingredients
- 1 pound pasta, uncooked nutrition facts
- 2 cups vegetables (fresh or canned, drained) nutrition facts
- 1 cup spaghetti sauce nutrition facts
- 1/2 cup cheese (grated or shredded) nutrition facts
"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.
Nutrition facts per serving
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 405 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 2 g | 10% |
| Cholesterol | 5 mg | 2% |
| Sodium | 535 mg | 23% |
| Total carbohydrates | 73 g | 27% |
| Dietary fiber | 6 g | 21% |
| Total sugars | 5 g | |
| Added sugars | 0 g | 0% |
| Protein | 17 g | 34% |
| Vitamin D | 0 µg | 0% |
| Calcium | 121 mg | 9% |
| Iron | 4 mg | 22% |
| Potassium | 406 mg | 9% |
Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.
MyPlate food groups per serving
- Grains: 3 ounces
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.
Source
The Power of Choice USDA Food and Nutrition Service and US Department of Health and Human Services Food and Drug Administration (FDA)
Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/veggie-noodles, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.
General nutrition information, not medical advice.