Serve with garlic bread
Cook spaghetti as directed on package; add the broccoli and cauliflower during the last five minutes of cooking. Drain; return spagetti and vegetables to pot and add 2 tablespoons margarine. Toss to coat ingredients. Cook and stir tomatioes and garlic in combination of oil and margarine for 6 minutes. Stir in salt, basil, and pepper. Add tomatioes to spaghetti mixture. Stir in the cheese, parsley, and enough chicken stock for desired consistency of sauce. Heat, stirring frequently, until warmed through, and serve.
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 8 | ||
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Calories: 312 | ||
Calories from Fat: 153 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 7.9mg | 2 % | |
Sodium 372mg | 13 % | |
Potassium 487.4mg | 13 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 27.3g | ||
Protein 10.4g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
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