| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Veg03 | 1 | Servings |
INGREDIENTS
| 2 | T | Soybean oil |
| 1 | c | Diced onion |
| 1 | c | Diced zucchini |
| 1 | c | Diced red pepper |
| 1 | c | Sliced button mushrooms |
| 16 | oz | Spaghetti sauce |
| 1/2 | t | Italian seasonings and salt |
| 1/8 | t | Pepper |
| 4 | c | Cooked corkscrew pasta |
INSTRUCTIONS
Heat oil in large non-stick skillet over medium-high heat; stir in onion, zucchini, pepper and mushrooms. Saut until vegetables are crisp-tender. Add spaghetti sauce and seasonings; mix well. Bring mixture to boil, reduce heat and simmer 5 minutes. Stir in pasta. Makes 4 to 6 servings. Per serving: 413 calories, 10.3 grams protein, 13.4 grams fat (29% calories from fat), 64.9 grams carbohydrate, 0 mg cholesterol, 5.3 grams fiber, 841 mg sodium. Recipe by: http://soyfoods.com/recipes 3/99 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 565
Calories From Fat: 276
Total Fat: 34.9g
Cholesterol: 9.1mg
Sodium: 2374.1mg
Potassium: 2326.5mg
Carbohydrates: 64.9g
Fiber: 14.5g
Sugar: 43.3g
Protein: 11.5g