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Spaghetti With Garden Vegetables Recipe

Spaghetti With Garden Vegetables Recipe

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Ingredients:

Serving

12 oz spaghetti
6 tbsp butter
2/3 cup shredded carrot
3 oz shredded zucchini
2 scallions, cut into 1 1/2 inch lengths , julienned 1/8 inch
1 -2 garlic clove, minced
salt
pepper
2 tbsp finely chopped fresh parsley
1 tbsp chopped fresh dill
grated parmesan cheese

Directions:

Cook spaghetti in a large pot of boiling salted water until al dente, 7-10 minutes; drain.
Heat butter in a large skillet; when foam subsides, add in carrot, zucchini, and scallions.
Saute over medium heat, stirring, until vegetables are crisp-tender, about 3 minutes.
Stir in garlic; saute 1 minute; add salt and pepper to taste.
Toss spaghetti with the vegetables, parsley, and dill; serve immediately with cheese sprinkled on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	488 Kcal (2043 kJ)
Calories from fat	170.95 Kcal
		% Daily Value*
Total Fat	18.99g	29%
Cholesterol	45.8mg	15%
Sodium	25.44mg	1%
Potassium	398.74mg	8%
Total Carbs	67.93g	23%
Sugars	3.82g	15%
Dietary Fiber	3.73g	15%
Protein	12.46g	25%
Vitamin C	12.9mg	22%
Vitamin A	0.4mg	14%
Iron	3mg	17%
Calcium	45mg	4%

Amount Per 100 g
Calories	304.68 Kcal (1276 kJ)
Calories from fat	106.73 Kcal
		% Daily Value*
Total Fat	11.86g	29%
Cholesterol	28.59mg	15%
Sodium	15.89mg	1%
Potassium	248.96mg	8%
Total Carbs	42.41g	23%
Sugars	2.38g	15%
Dietary Fiber	2.33g	15%
Protein	7.78g	25%
Vitamin C	8.1mg	22%
Vitamin A	0.3mg	14%
Iron	1.9mg	17%
Calcium	28.1mg	4%

* 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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