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Spaghetti With Spring Vegetables Recipe
|White mushrooms||1⁄4 Pound|
|Sweet pepper||1 Large (Red / Green)|
|Olive oil||5 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Ground pepper||To Taste|
|Chopped parsley||3 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
Serving size: Complete recipe
Calories 2583 Calories from Fat 742
% Daily Value*
Total Fat 84 g129.9%
Saturated Fat 12.1 g60.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 522.2 mg21.8%
Total Carbohydrates 412 g137.5%
Dietary Fiber 20.9 g83.7%
Sugars 37.7 g
Protein 85 g171%
Vitamin A 281.8% Vitamin C 594.1%
Calcium 44.2% Iron 146.6%
*Based on a 2000 Calorie diet
Wash asparagus and cut tips off stalks.
Reserve stalks for another use.
Wash and dry zucchini and mushrooms thoroughly; cut into thin slices.
Wash pepper and cut into short thin strips.
Heat oil in large skillet.
Add pepper strips and saute over medium heat 5 to 6 minutes.
Add onion, zucchini, asparagus tips and mushrooms.
Saute 4 to 5 minutes.
Add diced tomatoes and salt and pepper.
Cook uncovered over medium heat 10 minutes, stirring frequently.
Stir in parsley and garlic.
Taste and adjust for seasoning.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in a warm deep dish or bowl.
Pour sauce over spaghetti.