Spagetti Primavera
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| ½ | cup |
green bell peppers
slivered |
|
| ¼ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | cup |
broccoli florets
cut up |
|
| 1 | cup |
tomatoes
diced, seeded |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¾ | teaspoon |
oregano
crushed |
|
| 6 | ounces |
spaghetti
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 118 | ml |
green bell peppers
slivered |
|
| 59 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 237 | ml |
broccoli florets
cut up |
|
| 237 | ml |
tomatoes
diced, seeded |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3.8 | ml |
oregano
crushed |
|
| 173.4 | ml/g |
spaghetti
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | 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.
