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Fresh Vegetables With Spaghetti Recipe
|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)|
|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|
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
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.