Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 242.7
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 135.3 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 7.6 g
- Protein: 7.4 g
View full nutritional breakdown of Garden Spaghetti calories by ingredient
Garden Spaghetti
Submitted by: PANDORA64Introduction
This dish can be served hot or at room temperature This dish can be served hot or at room temperatureNumber of Servings: 6
Ingredients
-
8 oz. dried multi-grain spaghetti
2 cups small broccoli florets
2 cups fresh or frozen corn kernels
1 cup chopped carrots
2 roma tomatoes, seeded and chopped
2 Tbsp. snipped fresh oregano or basil
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
2 Tbsp olive oil
tomato sauce
Directions
1. Cook spaghetti, with 1 teaspoon salt added to water, according to package directions. Add broccoli, corn, and carrots the last 3 minutes of past cooking time. Drain.
2. Return pasta mixture to pan. toss in tomatoes, oregano, lemon peel, lemon juice, and enough olive oil to lightly coat ingredients. Serve with tomato sauce.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PANDORA64.
2. Return pasta mixture to pan. toss in tomatoes, oregano, lemon peel, lemon juice, and enough olive oil to lightly coat ingredients. Serve with tomato sauce.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PANDORA64.
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