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Spaghetti Napoli

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YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML CORN OIL
or preferred oil
1 1
LARGE LARGE ONIONS
cut into thin wedges
1 1
EACH EACH GARLIC CLOVES
minced
2 2
EACH EACH GREEN BELL PEPPERS
chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
2 ½ 591
CUPS ML MUSHROOMS
sliced
1 1
EACH EACH TOMATOES, CANNED
in juice
1 ½ 7.5
TEASPOONS ML BASIL
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER
8 231.2
OUNCES ML/G SPAGHETTI
or egg noodles
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

In large skillet heat oil over medium high heat.

Add onion and garlic; sauté 1 minute.

Add green and red peppers and mushrooms; sauté 2 minutes.

Add tomatoes and juice, basil and pepper; bring to boil.

Reduce heat to low; simmer 5 minutes.

Toss with noodles and parmesan cheese. Makes 4 servings.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 327 23% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 88mg 4%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 19%
Sugars g
Protein 22g
Vitamin A 24% Vitamin C 155%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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