"I came up with this recipe because I needed a dish that could be taken to a party and enjoyed at room temperature." (Cooking Light magazine 8-04)
1. Cook the noodles according to package directions, omitting salt and fat.
2. Combine onions and next 5 ingredients (through garlic) in a small bowl.
3. Bring 8 cups water to a boil in a large saucepan. Add cauliflower, carrot, and broccoli; cook 2 minutes. Add squash, and cook 1 minute. Drain vegetables in a colander. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 6 | ||
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Calories: 324 | ||
Calories from Fat: 47 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1376.6mg | 47 % | |
Potassium 472.5mg | 12 % | |
Total Carbohydrate 62.1g | 18 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 60.1g | ||
Protein 13.3g | 19 % | |
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: 324
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