Spicy Baked Linguine
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INGREDIENTS
- 3/4 c Shredded reduced-fat
- 1 c Salsa
- 1 lb Uncooked linguine
- 26 oz Light spaghetti sauce
- 1 tb Sunflower or vegetable oil
- 1 md Sized zucchini; cut into
- 1 lg Red bell pepper; cut into
INSTRUCTIONS
Preheat the oven to 350F. Cook the linguine according to the package directions; drain, rinse, drain again, and set aside. Meanwhile, heat the oil in a soup pot over medium-high heat; add the zucchini and bell pepper. SautE for 6 to 8 minutes, or until tender. Stir in the spaghetti sauce and salsa, then add the linguine and mix well. Place in a 9" x 13" baking dish that has been coated with nonstick cooking spray. Top with the mozzarella cheese and bake for 25 to 30 minutes, or until the cheese is melted and golden. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1038 by Meg Antczak
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (244g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 249 | ||
| Calories from Fat: 37 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.1g | 5 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 2.3g | ||
| Cholesterol 55.2mg | 17 % | |
| Sodium 278.7mg | 10 % | |
| Potassium 263.5mg | 7 % | |
| Total Carbohydrate 44.1g | 13 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 43.4g | ||
| Protein 9.2g | 13 % | |
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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. |
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Calories per serving: 249
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