Italian-seasoned veggies are served over pasta and topped with two types of cheese in this fast meal. The dish is quick to prepare and flavorful, but low-fat.

Pasta with Flavorful Veggies
Preparation and cooking time: 25 minutes

8 ounces uncooked whole wheat spaghetti
2 medium zucchini, halved and sliced
1⁄3 cup chopped onion
2 tablespoons Italian seasoning
2 teaspoons minced garlic
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
4 medium tomatoes, quartered
1 cup (4 ounces) shredded part-skim mozzarella cheese
1⁄2 cup shredded Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, onion, Italian seasoning, garlic, salt and pepper in oil and butter for 4 to 5 minutes or until tender.

Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Sprinkle with cheeses; cover and simmer for 2 to 3 minutes or until cheese is melted. Drain spaghetti; serve with vegetable mixture.

Makes 4 servings.

Nutritional information per serving (11⁄4 cups sauce over 3⁄4 cup spaghetti): 478 calories; 21 g fat (9 g saturated: 39 mg cholesterol; 676 mg sodium; 56 g carbohydrate; 11 g fiber; 22 g protein.

Recipe from: Taste of Home