Summer Vegetable Spaghetti

  • 5MINS
  • 20MINS
  • 225KCAL

This slimming friendly Summer Vegetable Spaghetti is a great way to use some seasonal greens whilst calorie counting or following Weight Watchers!

Easy Peasy Summer Vegetable Spaghetti pinchofnom.com
5

NutritionPer Serving

  • Calories225
  • Carbs43g
  • Protein11g
  • Fat1g
  • Saturates0.2g
  • Sugars5g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

What diets is this Summer Vegetable Spaghetti suitable for?

This Summer Vegetable Spaghetti recipe is suitable for vegetarian diets.

It can be made suitable for dairy free diets by swapping the following ingredients for dairy free alternatives;

  • Quark

It can also be made suitable for gluten free diets by swapping the following ingredients for gluten free versions;

  • Dried spaghetti

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Summer Vegetable Spaghetti recipe?

  • You need to count 11 Points per portion of this Summer Vegetable Spaghetti recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Summer Vegetable Spaghetti recipe if you’re on WW Blue.
  • You need to count 10 Points per portion of this Summer Vegetable Spaghetti recipe if you’re on WW Purple.

Do you need any special ingredients to make this Summer Vegetable Spaghetti?

 

How many calories are in this Summer Vegetable Spaghetti?

There are 225 calories per portion in this Summer Vegetable Spaghetti, which means it falls into our Everyday Light category. 

This Summer Vegetable Spaghetti is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What could I serve with this Summer Vegetable Spaghetti?

This Summer Vegetable Spaghetti is a really fresh and light dish and is especially good when served at a barbecue alongside any of the following dishes:

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Mediterranean Roasted Cauliflower pinchofnom.com
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How do you know when this Summer Vegetable Spaghetti is cooked?

You’ll need to cook your Summer Vegetable Spaghetti for around 20 minutes or until the spaghetti and vegetables are tender.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Summer Vegetable Spaghetti in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Summer Vegetable Spaghetti in the fridge for approximately 3 days or so.

Can I freeze Summer Vegetable Spaghetti?

No, we don’t recommend freezing this recipe.

How do I reheat Summer Vegetable Spaghetti?

We don’t recommend reheating this recipe as it’ll go all soggy!

Our NEW cookbook Everyday Light is OUT NOW!

Summer Vegetable Spaghetti

This slimming friendly Summer Vegetable Spaghetti is a great way to use some seasonal greens whilst calorie counting or following Weight Watchers!
  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 225
  • Carbs 43G
WW Points
  • 11 Green
  • 10 Blue
  • 10 Purple

Ingredients

  • 400 grams Dried Spaghetti
  • 2 tbsp Quark
  • 1 tsp Lemon Juice
  • 10 spears Asparagus Fine spears are best
  • 1 cup Peas Frozen or fresh - petit pois are sweetest
  • 5 leaves Rainbow Chard
  • 2 cloves Garlic Crushed
  • Salt and Pepper
  • Low Calorie Cooking Spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. Bring a large pan of water to the boil. Once boiling, place the spaghetti in
  2. Chop the rainbow chard and asparagus into 2cm pieces. Once the spaghetti has been cooking for 4 minutes, add all the veg in with the pasta. Cook for a further 5 minutes
  3. Set aside 3 tbsp of the water from the spaghetti and vegetables. Drain and leave in the colander
  4. Spray the saucepan with some low calorie cooking spray and cook the crushed garlic on a moderate heat for a minute or two, being careful not to burn it
  5. Turn off the heat and remove the pan from the hob. Return the spaghetti and vegetables to the saucepan with the held back cooking water and stir in the quark and lemon juice. Season well with salt and pepper. Don't try to do this on the heat as the quark will split!
  6. Serve immediately (with a sprinkle of parmesan if you like!)

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Our NEW cookbook Everyday Light is OUT NOW!

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1 comments

See what others have to say

IsabellaSaturday 28th July 2018

Would I be able to make a batch and reheat when needed?

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