CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Dairy | 4 | Servings |
INGREDIENTS
4 | oz | Uncooked spaghetti |
1 | Jar, 6 ounces marinated | |
artichoke halvesdrained | ||
and marinade reserved | ||
2 | c | Broccole flowerets |
1/4 | c | Crumbled feta cheese |
2 | T | Fresh, or 3/4 teaspoon dried |
oregano leaves | ||
1 | T | Lemon juice |
INSTRUCTIONS
1998 Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Coarsely chop artichoke hearts. Toss spaghetti, artichoke hearts, reserved marinade and remaining ingredients. Cover and refrigerate 1 to 2 hours to blend flavors. Scanned by Sandy Betty Crocker's New Choices Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Feb 27,
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 10.6mg
Sodium: 216.1mg
Potassium: 9.7mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.8g
Protein: 2.4g