Guest guest Posted May 4, 2000 Report Share Posted May 4, 2000 * Exported from MasterCook * Veggie Spaghetti Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces spaghetti 2 teaspoons olive oil 1 small onion -- thinly sliced 1 medium carrot -- shredded 2 medium zucchini -- shredded 1 8.5 oz can artichokes -- drained & quartered 2 teaspoons garlic powder 1 tablespoon fresh minced parsley salt & pepper to taste 2 tablespoons Romano cheese -- (optional) Cook pasta per package directions. In a medium saucepan, heat oil over medium heat. Add onions and cook 5 minutes until softened. Add shredded carrots, zucchini, artichokes, and garlic powder. Cover and cook 5 minutes. Stir in parsley. Mix with cooked and drained spaghetti. Season with salt & pepper to taste. Sprinkle with Romano cheese if desired. - - - - - - - - - - - - - - - - - - - Per serving: 397 Calories (kcal); 5g Total Fat; (10% calories from fat); 15g Protein; 74g Carbohydrate; 4mg Cholesterol; 81mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with a salad, garlic bread, instant lemon pudding for dessert. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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