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Fresh Vegetables With Spaghetti

southern.chef's picture
Ingredients
  Zucchini 2 Medium
  Yellow squash 2 Medium
  Broccoli flowerets 1 Cup (16 tbs), fresh ones
  Sliced onion 1⁄2 Cup (8 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Spaghetti 12 Ounce
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Freshly ground pepper To Taste
Directions

Arrange zucchini, squash, broccoli, and onion in a steamer rack.
Place rack over boiling water; cover and steam 5 to 7 minutes or until almost crisp-tender.
Add mushrooms, cover and steam an additional minute.
Cook spaghetti according to package directions, drain.
Add butter, whipping cream, cheese, and pepper, toss well.
Add vegetables to spaghetti, toss gently.
Serve warm.

Recipe Summary

Cuisine: 
American
Method: 
Steamed
Dish: 
Noodle
Servings: 
10

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3.911765
Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 336 Calories from Fat 144

% Daily Value*

Total Fat 17 g26%

Saturated Fat 10.2 g50.8%

Trans Fat 0 g

Cholesterol 49 mg16.3%

Sodium 156 mg6.5%

Total Carbohydrates 37 g12.3%

Dietary Fiber 3.2 g12.9%

Sugars 7 g

Protein 13 g25.3%

Vitamin A 12.1% Vitamin C 21.6%

Calcium 13.7% Iron 8.6%

*Based on a 2000 Calorie diet

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Fresh Vegetables With Spaghetti Recipe