Light and easy meal ideas and recipes.

Veggie Spaghetti

Calories: 506 WW Freestyle Points: 6
Veggie Spaghetti

I used the crockpot here but you can easily make this recipe just as well on the regular stovetop. If you use the stovetop, let the vegetable sauce simmer between 1 and 1 1/2 hours.


You can save and freeze the left-over soupy saucy vegetables for lunches and dinners to come. Zero points for the vegetable sauce. 5 points for the spaghetti. 1 point for the shredded parmesan. Recipe makes 6 servings.

Total Cook/Prep time: 2 - 7 hours


  • 1 cup dry lentils
  • 5 - 6 cups fresh broccoli florets
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 1 onion (diced)
  • 4 carrots (sliced)
  • 5 celery stalks (sliced)
  • 6 cups water
  • 4 bullion cubes (chicken flavor)
  • 6 tbsp shredded Parmesan cheese (distributed as 1 tbsp per bowl)
  • 1 box spaghetti (plus water for boiling)


Add all ingredients to the crockpot (except spaghetti)

Cook for 6 - 7 hours, or until the vegetables and lentils are very tender

Boil spaghetti separately (to accurately measure and keep it from getting soggy in the vegetable sauce)

Place 1 cup of spaghetti into each bowl. Top with a 2 cups of the vegetable sauce and 1 tbsp shredded parmesan.

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