Spaghetti with peppers, onions in a bechamel sauce

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 260.5
  • Total Fat: 8.6 g
  • Cholesterol: 23.4 mg
  • Sodium: 139.5 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 11.2 g

View full nutritional breakdown of Spaghetti with peppers, onions in a bechamel sauce calories by ingredient

Number of Servings: 12


    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
    Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"
    Onions, raw, .25 large
    Spaghetti, cooked (pasta), 8 cup
    Milk, 2%, 1.5 cup
    Cheddar Cheese, 6 oz
    Parmesan Cheese, grated, 3 tbsp
    Butter, salted, 2 tbsp
    Pepper, black, 1 tbsp
    Wheat flour, white, all-purpose, unenriched, .125 cup
    Asparagus, fresh, 10 spear, medium (5-1/4" to 7" long)


Slice veggies. In a pot, melt butter. Add flour. Stir until smooth. Add milk. Add cheeses to sauce. Add veggies. Cook until veggies are tender. Toss with pasta. Pepper to taste

Serving Size: Makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user TKA711.