This soup uses whole wheat pasta for an even more filling meal.
What you'll need
Cutting board
Sharp knife
Can opener
Large skillet
Saucepan
Strainer
Measuring cups
Measuring spoons
Spatula or spoon
Mixing utensil
Serving bowls
Serving utensils
Ingredients
Serves 6
3 cups Chicken Brothlow-sodium
4 Zucchinismall, diced or of Summer Squash
1/2Onionsmall, chopped
1 clove Garliclarge, minced
32 ounces Corncanned, rinsed and drained
10 ounces Angel Hair Pastawhole grain, broken into 2” or 3” pieces
8 fluid ounces Tomato Sauce
of Olive Oil
Directions
1.Coat bottom on large skillet with a little bit of olive oil. Add broken pasta and mix well to coat. Toast pasta over medium heat, stirring and turning constantly until golden. Pasta will burn easily.
2.In a 2 quart saucepan, heat chicken broth to boiling. Add zucchini or squash, onion, and garlic. Cook, covered, until zucchini or squash is soft.
3.Stir in corn and remove from heat.
4.Carefully stir toasted spaghetti into saucepan with vegetables; add tomato sauce. Heat to boiling; reduce heat and simmer 8 to 10 minutes until spaghetti is tender. To serve, ladle into shallow bowls.
Nutrition Facts
Serving Size 1.50 cup
Serving Per Container 6
Amount Per Serving
Calories 256
% Daily Value*
Total Fat 2 g
3%
Saturated Fat <1 g
3%
Sodium 439 mg
19%
Total Carbohydrate 53 g
19%
Dietary Fiber 6 g
21%
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
