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Steps
1
Cook and drain spaghetti as directed on package.
2
While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3
Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.
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For 4 grams of fat and 360 calories per serving, omit the oil and spray a nonstick skillet with cooking spray.
You can substitute one small eggplant (about 12 ounces), diced to equal 3 1/2 cups, for the zucchini.
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Nutrition Facts
Serving Size:1 Serving
Calories
420
Calories from Fat
90
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
10 mg
Sodium
430 mg
Potassium
410 mg
Total Carbohydrate
70 g
Dietary Fiber
5 g
Protein
17 g
% Daily Value*:
Vitamin A
92%
92%
Vitamin C
16%
16%
Calcium
18%
18%
Iron
20%
20%
Exchanges:
4 Starch; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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