Spaghetti Primavera Recipe
Summary
Ingredients
| Tomatoes | 2 | |
| Oil | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Dash | |
| Pepper | 1 Dash | |
| Mushrooms | 10 | |
| Oil | 2 Tablespoon | |
| Matchstick cut zucchini | 1 Cup (16 tbs) | |
| Broccoli florets | 2 Cup (32 tbs) | |
| Sugar snap peas/Snow peas | 1 1⁄2 Cup (24 tbs) | |
| Green peas | 1 Cup (16 tbs) | |
| Spaghetti | 1 Pound | |
| Oil | 1 Tablespoon | |
| Parmesan cheese | 1⁄2 Cup (8 tbs) | |
| Melted butter | 1⁄3 Cup (5.33 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Pine nuts/Slivered almonds | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 370 Calories from Fat 185
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 9.2 g45.8%
Trans Fat 0 g
Cholesterol 43.4 mg14.5%
Sodium 99.9 mg4.2%
Total Carbohydrates 37 g12.4%
Dietary Fiber 1.9 g7.8%
Sugars 3.9 g
Protein 11 g21.2%
Vitamin A 32.5% Vitamin C 86.2%
Calcium 11.1% Iron 15.1%
*Based on a 2000 Calorie diet
Directions
Chef
