This is a tasty vegetarian dish with a splash of imagination.
Cook spaghetti according to package directions, drain well and keep warm. Meanwhile, heat wok on high heat and add oil. Stir fry carrots, onions, celery and garlic for 5 minutes. Stir in cabbage, zucchini, tomato sauce and basil into wok. Bring to a boil. Reduce heat, cover and simmer 8-10 minutes or until veggies are crisp/tender. Stir occasionally. Add spaghetti to wok and toss gently. Sprinkle with parmesan and serve.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 248 | ||
Calories from Fat: 79 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 394.8mg | 14 % | |
Potassium 762mg | 20 % | |
Total Carbohydrate 36.5g | 11 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 31g | ||
Protein 8.2g | 12 % | |
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: 248
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