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Spaghetti with Vegetables

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 box spaghetti
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1 large sweet red bell peppers
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1 large onions
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4 small zucchini
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8 ounces mushrooms
fresh
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1 Jar pasta sauce
*
1 x Parmesan cheese
soy
* Camera

Ingredients

Amount Measure Ingredient Features
1 box spaghetti
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1 large sweet red bell peppers
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1 large onions
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4 small zucchini
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231.2 ml/g mushrooms
fresh
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1 Jar pasta sauce
*
1 x Parmesan cheese
soy
* Camera

Directions

Sauté big chunks from a bell pepper, a large onion and 3 to 4 small zuccinis along with 8 oz slices fresh mushrooms.

Add a jar (sometimes two if I overdid the veggies) of spaghetti sauce.

Serve over thin spaghetti and top with paramesan.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 885% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 38%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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