Cauliflower Carrot Spaghetti 3 Recipe

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Servings: 3

Ingredients

Cost per serving $0.71 view details

Directions

  1. Break the cauliflower up into separate flowers and chop the stem into chunks. Peel the carrot; slice diagonally, 1/4-inch thick. Boil the cauliflower and carrot in plenty of water seasoned with vegetable flakes and salt. Cook 5 to 6 min.
  2. Break the spaghetti into thirds and add in to the pot with the cauliflower. Return to boil and cook 4 to 5 min or possibly till pasta and vegetables are fork tender but not mushy. Drain.
  3. Wipe the pot with a paper towel. Heat the extra virgin olive oil with the clarified butter in the pot. Add in garlic to taste. Add in the liquid removed pasta and vegetables, a healthy pinch each of salt and pepper; toss to coat and hot through. Add in curry pwdr with a light touch. Serve at once garnish with fresh cilantro leaves.
  4. Description: "Pasta and vegetable side dish with a hint of curry"
  5. NOTES : (Serves 2 to 3 as side dish). Add in leftover to soup or possibly to a frittata

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Nutrition Facts

Amount Per Serving %DV
Serving Size 120g
Recipe makes 3 servings
Calories 177  
Calories from Fat 18 10%
Total Fat 2.07g 3%
Saturated Fat 0.64g 3%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 91mg 4%
Potassium 335mg 10%
Total Carbs 33.71g 9%
Dietary Fiber 3.3g 11%
Sugars 3.45g 2%
Protein 6.36g 10%
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