Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Blueberry Muffins Tops
We bake only the part of the muffin people really love, and stuff it full of juicy blueberries!
Home 
Recipes
Yield: Serves 4. Each serving: 1 cup.
Recipes
Spaghetti Primavera
| Nutrition Information | |
| Calories: | 297 |
| Total Fat: | 2.1g |
| Saturated Fat: | 0.6g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 398mg |
| Carbohydrates: | 60.2g |
| Dietary Fiber: | 9.7g |
| Sugars: | 17.3g |
| Protein: | 13.4g |
| Vitamin A: | 5362.6iu (107%) |
| Vitamin C: | 18.8mg (31%) |
| Calcium: | 132mg (13%) |
| Iron: | 4.3mg (23%) |
1 pound spaghetti, dry
16 ounces frozen mixed vegetables
1-1/2 cups chunky mushroom pasta sauce
1-1/2 cups no-salt-added tomato sauce
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
Cook spaghetti according to package directions; drain in colander.
Add the vegetables to the sauce in a medium-sized sauce pan. Bring to a boil and cook briefly until the vegetables are heated through. Add the pasta, herbs and cheese and serve hot.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!