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Mixed Veggies with Spaghetti Recipe Video
|Olive oil||2 Tablespoon|
|Cracked black pepper||1⁄2 Teaspoon|
|Zucchini||100 Gram, julienned|
|Leeks||100 Gram, julienned|
|Carrot||100 Gram, julienned|
|Red pepper||100 Gram, julienned|
|Celery||100 Gram, julienned|
|Spaghetti||250 Gram, cooked, drained|
|Egg||2 , boiled|
|Paprika powder||1 Teaspoon|
|Arrowroot||1 Tablespoon, blend (with 1/4 cup water)|
Serving size: Complete recipe
Calories 1496 Calories from Fat 401
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 8.2 g41%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 606.1 mg25.3%
Total Carbohydrates 236 g78.7%
Dietary Fiber 12.1 g48.5%
Sugars 17.7 g
Protein 56 g112.2%
Vitamin A 505.7% Vitamin C 283.5%
Calcium 32.8% Iron 92.7%
*Based on a 2000 Calorie diet
1. In a non-stick pan heat olive oil and add the black pepper and peppercorns. Let the flavors seep into the oil for half a minute.
2. Add all the prepared vegetables and saute until tender-crisp.
3. Add boiled and drained spaghetti, egg white, paprika and arrowroot mixture. Season with salt and toss well.
4. Pile onto a plate and garnish it with egg yolks and a stalk of fresh herb.
If you like an all vegetarian dish then you can avoid using eggs.