10 minutes preparation + 10 minutes cooking
11 serves of vegies in this recipe

Vegetable spaghetii prepared and presented with sprinkled cheese on white plate with fork.


  • 500g spaghetti or other pasta
  • 2 teaspoons vegetable oil
  • 1 small onion, thinly sliced
  • 1 small carrot, thinly sliced
  • 1 small celery, thinly sliced
  • ½ capsicum, seeded and cut into small dice
  • 1 small zucchini, cut into small dice
  • 570g tomato based pasta sauce
  • ¼ cup grated Parmesan cheese


Cook pasta according to packet directions and drain. Heat oil in a saucepan, add onion and cook until soft. Add other vegetables, stirring until well mixed. Lower heat, cover and cook for 5-7 minutes. Add pasta sauce to vegetables and heat through. Remove from heat and serve over pasta. Sprinkle with cheese.

Serves 4-6.


Substitute other vegetables for those listed – use those you have in the refrigerator or freezer.

To add a serve of legumes to the meal, include a can of salt reduced red kidney beans, drained and rinsed.

The table below lists the nutritional values present in the recipe for fast vegie spaghetti.
Serves in this recipe:
Serve size: 361g
  Quantity per serving Quantity per 100g
Energy 2643.96kj 732.40kj
Protein 13.14g 3.64g
Fat 28.28g 7.83g
- saturated 3.56g 0.99g
Carbohydrate 38.34g 10.62g
- sugars 12.28g 3.40g
Fibre 5.88g 1.63g
Sodium 810.50mg 224.52mg