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Spagetti Primavera

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Submitted by msheidi

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

½ 118
CUP ML BUTTER
1 237
CUP ML MUSHROOMS
fresh, sliced
½ 118
CUP ML GREEN BELL PEPPERS
slivered
¼ 59
CUP ML ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
crushed
1 237
CUP ML BROCCOLI FLORETS
cut up
1 237
CUP ML TOMATOES
diced, seeded
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
¾ 3.8
TEASPOON ML OREGANO
crushed
6 173.4
OUNCES ML/G SPAGHETTI
1 1
X X PARMESAN CHEESE
grated *

Directions

Melt butter in medium frypan.

Sauté mushrooms, green pepper, onion and garlic until tender.

Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally.

Spoon vegetable mixture over spagetti; toss well to coat.

Add salt and pepper to taste.

Sprinkle each serving with Parmesan cheese.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 387 56% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 176mg 7%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 15g
Vitamin A 36% Vitamin C 69%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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