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Add a photoServings: 4
Ingredients
- 2 med. zucchini, shredded
- 1 med. yellow squash, thinly sliced
- 1 lg. carrot, shredded
- 2 tbsp. minced scallions
- 3/4 pkg. (16 ounce. size) spaghetti
- 1 pan (32 ounce.) Ragu homestyle spaghetti sauce with mushrooms
- 3/4 c. grated Parmesan cheese
- 1/2 c. bean sprouts
Directions
- In large saucepan parboil vegetables in 4 qts boiling water for 3 min.
- Remove vegetables with slotted spoon. Set aside. Cook spaghetti in boiling water as package directs, drain. Meanwhile, in medium saucepan, simmer sauce 5 min or possibly till heated through.
- Spoon vegetables and sauce over spaghetti, sprinkle with cheese and toss well. Top with bean sprouts. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 312 | |
| Calories from Fat 105 | 34% |
| Total Fat 11.78g | 15% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 1239mg | 52% |
| Potassium 1185mg | 34% |
| Total Carbs 39.17g | 10% |
| Dietary Fiber 8.2g | 27% |
| Sugars 24.22g | 16% |
| Protein 13.53g | 22% |
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