Hidden-Veggie Spaghetti with Ricotta | Midwest Living
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Hidden-Veggie Spaghetti with Ricotta

Hidden-Veggie Spaghetti with Ricotta

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  • Makes: 6 servings
  • Start to Finish 45 mins

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Plain old spaghetti? Look closer. Grated cauliflower uncannily mimics the texture of ground beef in chilies and sauces like our stove-top marinara. (We added shredded carrot, too, for sweetness and extra nutrients.)

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 14 1/2 - 15 - ounce can petite diced tomatoes
  • 1 6 - ounce can tomato paste
  • 2/3 cup water
  • 1 cup grated cauliflower
  • 1 cup coarsely shredded carrot
  • 1 1/2 teaspoons dried Italian seasoning, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon crushed red pepper
  • 1 16 - ounce package dry spaghetti
  • 3/4 cup part-skim ricotta cheese
  • Cracked black pepper, olive oil and/or snipped parsley (optional)

Directions

  1. In a 2-quart saucepan, heat olive oil over medium heat. Add garlic; cook and stir 1 minute. Add diced tomatoes, tomato paste, the water, cauliflower, carrot, Italian seasoning, salt, fennel seeds and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
  2. Meanwhile, cook and drain spaghetti according to package directions.Serve cooked pasta topped with sauce and a dollop of ricotta cheese. If you like, garnish with black pepper, a drizzle of olive oil and/or parsley.

Tip

  • * To grate cauliflower, use the large grate on your box shredder.

Nutrition Facts

(Hidden-Veggie Spaghetti with Ricotta)

Servings Per Recipe 6, fiber (g) 5, sodium (mg) 624, sugar (g) 8, Potassium (mg) 752, pro. (g) 16, calcium (mg) 143, cal. (kcal) 390, vit. A (IU) 2436, iron (mg) 4, Fat, total (g) 6, vit. C (mg) 25, chol. (mg) 10, Thiamin (mg) 1, sat. fat (g) 2, Riboflavin (mg) 0, carb. (g) 69, Niacin (mg) 7, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 198, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0

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