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Suggest a better descriptionHeat oil in large skillet and add carrots, onion, and garlic. Saute 3 minutes. Stir in tomatoes and juice, zucchini and mushrooms, salt and pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, for 5 to 6 minutes. Serve over spaghetti
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Serving Size: 1 Serving (1786g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2414 | ||
Calories from Fat: 1100 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 122.2g | 163 % | |
Saturated Fat 70.8g | 354 % | |
Monounsaturated Fat 38.7g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 438.5mg | 135 % | |
Sodium 2499.3mg | 86 % | |
Potassium 5257.8mg | 138 % | |
Total Carbohydrate 221.1g | 65 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 215.8g | ||
Protein 114.9g | 164 % | |
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: 2414
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