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Spaghetti Supper Recipe
|Tinned tomatoes||8 Ounce (1 Tin)|
|Frozen peas/5 ounce tin peas||8 Ounce (1 Small Packet)|
|Canned corned beef||7 Ounce (1 Tin)|
|Grated cheddar cheese||4 Ounce|
Calories 757 Calories from Fat 282
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 17.7 g88.7%
Trans Fat 0 g
Cholesterol 149.3 mg
Sodium 1707.6 mg71.1%
Total Carbohydrates 68 g22.7%
Dietary Fiber 7.3 g29.1%
Sugars 7.5 g
Protein 55 g109.6%
Vitamin A 78.7% Vitamin C 51.4%
Calcium 49.1% Iron 39.1%
*Based on a 2000 Calorie diet
1. Take a pan and fill it up with slated water. Boil the water. Add the spaghetti and cook for 10 minutes. Drain and keep them in the hot pan.
2. In a saucepan, add the cooked spaghetti and mix with tomatoes, liquid from the tin, peas, corned beef, and grated cheese.
3. Place the saucepan on low flame and keep stirring gently.
4. Season the spaghetti mixture with salt and pepper. Serve hot in a serving dish.