Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories534.7 kcal (27%)
Total Fat23.6 g (34%)
Carbs63.7 g (24%)
Sugars9.1 g (10%)
Protein19.3 g (39%)
Sodium925.7 mg (46%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
4 ozgluten free spaghetti
-
1 cupvegetables
chopped, such as zucchini noodles, mushrooms, and cherry tomatoes
0.5onion
chopped
1 cupvegetable broth
½ cupplain Greek yogurt
or substitute plant-based yogurt
¼ cupParmesan cheese
grated, or substitute plant-based cheese, or omit
2cloves of garlic
minced
1 Tbspolive oil
salt
to taste
pepper
to taste
Fresh herbs
pine nuts
for garnish, such as parsley or basil
Instructions
Step 1
In a large pot, heat olive oil over medium heat. Chop the vegetables as the pot heats. Then, add the minced garlic and chopped onion and cook until fragrant and onion is translucent, about 1-2 minutes.
Step 2
Add the rest of the chopped vegetables to the pot and cook until they start to soften, about 5-7 minutes.
Step 3
Break the spaghetti in half and add it to the pot, followed by the vegetable broth. Stir well.
Step 4
Bring the liquid to a boil and then reduce the heat to a simmer.
Step 5
Cover the pot and let it cook for about 10-15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
Step 6
Add the Greek yogurt and Parmesan cheese to the pot and stir well, until the sauce is creamy.
Step 7
Season the pasta with salt and pepper to taste.
Step 8
Garnish with fresh herbs and serve hot.
