Spaghetti Primavera Recipe

Spaghetti Primavera picture




 Oil1 Tablespoon
 Garlic1 Clove (5 gm)
 Chopped parsley1⁄4 Cup (4 tbs)
 Salt1 Dash
 Pepper1 Dash
 Oil2 Tablespoon
 Matchstick cut zucchini1 Cup (16 tbs)
 Broccoli florets2 Cup (32 tbs)
 Sugar snap peas/Snow peas1 1⁄2 Cup (24 tbs)
 Green peas1 Cup (16 tbs)
 Spaghetti1 Pound
 Parmesan cheese1⁄2 Cup (8 tbs)
 Melted butter1⁄3 Cup (5.33 tbs)
 Whipping cream1 Cup (16 tbs)
 Pine nuts/Slivered almonds1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 359 Calories from Fat 174

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 43.4 mg

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


Saute tomatoes in oil with garlic, parsley, salt, and pepper. In another pan lightly saute mushrooms in oil. Blanch all other vegetables in boiling water until tender crisp. Drain well; add to mushrooms. Keep hot. Cook spaghetti as package directs, adding 1 tablespoon oil to cooking water. Drain. Lightly mix cheese, butter, and cream into spaghetti. Add salt and pepper to taste. Serve spaghetti on large platter topped with vegetables. Garnish with sauteed tomatoes and nuts. Vary vegetables with the season.