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Spaghetti With Vegetables And Pine Nuts Recipe
|Vegetable cooking spray||1|
|Olive oil||2 Teaspoon|
|Broccoli flowerets||1 Cup (16 tbs) (Fresh Ones)|
|Cauliflower flowerets||1 Cup (16 tbs)|
|Julienned carrots||1 Cup (16 tbs)|
|Julienned zucchini||1 Cup (16 tbs)|
|Minced garlic||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Snow pea pods||1 Cup (16 tbs), trimmed|
|Canned no salt chicken broth||1⁄4 Cup (4 tbs) (Undiluted)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Spaghetti||8 Ounce (Uncooked)|
|Pine nuts||2 Tablespoon, toasted|
|Chopped fresh parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1363 Calories from Fat 311
% Daily Value*
Total Fat 37 g56.7%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 344.9 mg14.4%
Total Carbohydrates 228 g75.9%
Dietary Fiber 14.4 g57.8%
Sugars 23.6 g
Protein 52 g103.4%
Vitamin A 603.3% Vitamin C 457.5%
Calcium 38% Iron 84.3%
*Based on a 2000 Calorie diet
Place over medium-high heat until hot.
Add broccoli, cauliflower, carrot, zucchini, and garlic; saute 4 minutes.
Stir in snow peas and chicken broth.
Cover, reduce heat, and cook 6 minutes.
Stir in tomato halves, and cook an additional 3 minutes.
Cook pasta according to package directions, omitting salt and fat; drain.
Add pasta to vegetable mixture; toss well.
Sprinkle with pine nuts and parsley.