Low Fat -- Garden Vegetable Spaghetti

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* Exported from MasterCook *

 

Garden Vegetable Spaghetti

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Low Fat Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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16 ounces spaghetti

2 tablespoons olive oil

2 medium carrots -- sliced

1 medium onion -- chopped

2 medium zucchini -- chopped

3 cloves garlic -- minced

3 medium tomatoes -- cut into 1 " pieces

1/2 cup frozen peas -- thawed

1 tablespoon fresh chopped basil or 1 tsp. dried

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup Parmesan cheese -- (optional)

 

Cook and drain spaghetti per package directions.

Meanwhile, heat oil in a 10-inch skillet over medium-high heat. Cook

carrots, onion, zucchini, and garlic in oil, stirring frequently, until

vegetables are crisp tender.

Stir in remaining ingredients except cheese; cook until hot. Serve

vegetable mixture over spaghetti. Sprinkle w/Parmesan cheese if desired.

 

 

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Per serving: 412 Calories (kcal); 9g Total Fat; (19% calories from fat); 16g

Protein; 68g Carbohydrate; 7mg Cholesterol; 379mg Sodium

Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0