Directions:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, onion, Italian seasoning, salt and pepper in oil and butter for 4-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
- Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Sprinkle with cheeses; cover and simmer for 2-3 minutes or until cheese is melted.
- Drain spaghetti; serve with vegetable mixture. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402 Kcal (1683 kJ) | ||
| Calories from fat | 154.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.18g | 26% | |
|---|---|---|---|
| Cholesterol | 26.99mg | 9% | |
| Sodium | 516.49mg | 22% | |
| Potassium | 485.42mg | 10% | |
| Total Carbs | 50.18g | 17% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 15.76g | 32% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 225.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 173.04 Kcal (724 kJ) | ||
| Calories from fat | 66.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.39g | 26% | |
|---|---|---|---|
| Cholesterol | 11.62mg | 9% | |
| Sodium | 222.32mg | 22% | |
| Potassium | 208.95mg | 10% | |
| Total Carbs | 21.6g | 17% | |
| Sugars | 1.9g | 18% | |
| Dietary Fiber | 0.71g | 7% | |
| Protein | 6.78g | 32% | |
| Vitamin C | 8.8mg | 34% | |
| Iron | 1.1mg | 14% | |
| Calcium | 97.1mg | 23% | |
* 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.
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