Fresh Vegetables With Spaghetti Recipe
Ingredients
| Zucchini | 2 Medium | |
| Yellow squash | 2 Medium | |
| Broccoli flowerets | 1 Cup (16 tbs), fresh ones | |
| Sliced onion | 1⁄2 Cup (8 tbs) | |
| Sliced mushrooms | 1 Cup (16 tbs) | |
| Spaghetti | 12 Ounce | |
| Butter/Margarine | 1⁄2 Cup (8 tbs) | |
| Whipping cream | 1⁄2 Cup (8 tbs) | |
| Grated parmesan cheese | 3⁄4 Cup (12 tbs) | |
| Freshly ground pepper | To Taste |
Nutrition Facts
Serving size
Calories 339 Calories from Fat 144
% Daily Value*
Total Fat 17 g26%
Saturated Fat 10.2 g50.8%
Trans Fat 0 g
Cholesterol 49 mg16.3%
Sodium 218.1 mg9.1%
Total Carbohydrates 37 g12.5%
Dietary Fiber 3.4 g13.4%
Sugars 7.2 g
Protein 13 g25.8%
Vitamin A 12.1% Vitamin C 21.6%
Calcium 13.7% Iron 8.6%
*Based on a 2000 Calorie diet
Directions
Place rack over boiling water; cover and steam 5 to 7 minutes or until almost crisp-tender.
Add mushrooms, cover and steam an additional minute.
Cook spaghetti according to package directions, drain.
Add butter, whipping cream, cheese, and pepper, toss well.
Add vegetables to spaghetti, toss gently.
Serve warm.
Chef
