Garden Vegetable Spaghetti Recipe

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Ingredients:

Serving

1 (16 oz) package spaghetti
2 tbsp olive oil
2 medium carrots, sliced (1/4 cup)
1 medium onion, diced (1/2 cup)
2 medium zucchini , cut into 1/2-inch slices (4 cups)
2 garlic cloves, finely chopped
3 medium tomatoes , cut into 1-inch pieces
1/2 cup frozen green pea, thawed
1 tbsp chopped fresh basil leaves
1/2 tsp salt
1/4 tsp pepper
2/3 cup grated parmesan cheese

Directions:

Cook and drain spaghetti as directed on package.
While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
Stir in remaining ingredients except cheese; cook until hot.
Serve vegetable mixture over spaghetti. Sprinkle with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	146.13 Kcal (612 kJ)
Calories from fat	72.16 Kcal
		% Daily Value*
Total Fat	8.02g	12%
Cholesterol	9.83mg	3%
Sodium	383.57mg	16%
Potassium	315.08mg	7%
Total Carbs	12.36g	4%
Sugars	4.59g	18%
Dietary Fiber	2.43g	10%
Protein	6.66g	13%
Vitamin C	17.6mg	29%
Vitamin A	0.2mg	7%
Iron	0.5mg	3%
Calcium	148.8mg	15%

Amount Per 100 g
Calories	105.48 Kcal (442 kJ)
Calories from fat	52.08 Kcal
		% Daily Value*
Total Fat	5.79g	12%
Cholesterol	7.09mg	3%
Sodium	276.87mg	16%
Potassium	227.43mg	7%
Total Carbs	8.92g	4%
Sugars	3.31g	18%
Dietary Fiber	1.75g	10%
Protein	4.81g	13%
Vitamin C	12.7mg	29%
Vitamin A	0.1mg	7%
Iron	0.3mg	3%
Calcium	107.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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