LIGHT SPAGHETTI RECIPES

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LIGHT SPAGHETTI SALAD RECIPE | ALLRECIPES



Light Spaghetti Salad Recipe | Allrecipes image

I had this at a family reunion. Several years later I was wanting this and played around until I came up with this recipe. I am always asked to bring it to potlucks at work.

Provided by TXLADY3K

Categories     Salad    Pasta Salad    Spaghetti Pasta Salad Recipes

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 8

2 (12 ounce) packages spaghetti
1 small red onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 cucumber, chopped
1 tomato, chopped
1 (16 ounce) bottle fat-free Italian salad dressing
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.
  • Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, Italian salad dressing, salad dressing mix, and salt. Chill before serving; salad is better the longer it chills.

Nutrition Facts : Calories 268.3 calories, CarbohydrateContent 56.2 g, FatContent 1 g, FiberContent 4 g, ProteinContent 7.2 g, SaturatedFatContent 0.2 g, SodiumContent 813.9 mg, SugarContent 6.4 g

COOKING LIGHT SPAGHETTI AND MEAT SAUCE RECIPE - HEALTHY ...



Cooking Light Spaghetti and Meat Sauce Recipe - Healthy ... image

My new favorite recipe for Spaghetti Sauce! The secret ingredient is.... roasted red bell peppers! Cooking Light adapted recipe.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 14 serving(s)

Number Of Ingredients 19

1 1/2 lbs extra lean ground beef
cooking spray
1 1/2 cups diced onions
1 1/2 cups diced green bell peppers
1 cup diced red bell pepper
1 1/2 cups sliced mushrooms
3 garlic cloves, minced
2 cups shredded zucchini (about 2 large)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup sugar
2 (28 ounce) cans crushed tomatoes, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (12 ounce) can tomato paste
1 (7 ounce) bottle roasted red peppers, undrained
14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta)

Steps:

  • Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray.
  • Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, mushrooms and minced garlic, and sauté 5 minutes or until tender. Add zucchini, and sauté 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.

Nutrition Facts : Calories 380.8, FatContent 4.3, SaturatedFatContent 1.4, CholesterolContent 30.1, SodiumContent 820.7, CarbohydrateContent 65.3, FiberContent 6.8, SugarContent 14.9, ProteinContent 21.8

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