Spaghetti With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Fatfree, Oct. | 1 | Servings | ||
INGREDIENTS
| 1 | Box spaghetti | |
| 1 | Bell pepper | |
| 1 | Onion | |
| 4 | Zucchinis | |
| 8 | oz | Fresh mushrooms |
| 1 | Jar Healthy Choice pasta | |
| Sauce | ||
| Ff soy parmesan |
INSTRUCTIONS
Saute big chunks from a bell pepper, a large onion and 3-4 small zuccinis along with 8 oz slices fresh mushrooms (Is 1/4 tsp extra-vigin olive oil illegal on this board?). Add a jar (sometimes two if I overdid the veggies) of Healthy Choice traditional spaghetti sauce. Serve over thin spaghetti and top with FF paramesan. If you feel deprived as you eat this then somethings wrong! Posted by Posted by Posted by Martin Lastinger <lastingr@netcom.com> to the Fatfree Digest [Volume 11 Issue 12], Oct. 12, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 426
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 31.9mg
Sodium: 576.1mg
Potassium: 2036.7mg
Carbohydrates: 67.2g
Fiber: 13.2g
Sugar: 27.7g
Protein: 32.3g