Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
483
Calories
17g
Protein
16g
Fat
73g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 ounces Atkins Quick QuisineTM Pasta Cuts, Spaghetti
- 1/4 pound thin asparagus, cut into 1-inch pieces
- 1/4 pound green beans, cut into 1-inch pieces
- 1/4 cup zucchini, cut into 1/4-inch strips (1 small zucchini)
- 1/4 cup button mushrooms, sliced (about 2 large mushrooms)
- 1/4 cup red bell pepper, cut into 1/4-inch strips (about 1/4 medium pepper)
- 1/4 cup extra-virgin olive oil
- 1/3 cup green onions, chopped (about 2 green onions)
- 1 teaspoon chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons fresh parsley, chopped
- =
Directions
1
1. For the sauce: In a small saucepan over medium-high heat, cook oil, green onions and garlic until garlic begins to color, about 1 minute. Set aside.
2
2. Prepare spaghetti according to package directions. Add asparagus, green beans, zucchini, mushrooms and red pepper to pasta water during last 4 minutes of cooking time. Drain pasta and vegetables and return to pot. Turn heat down to low and toss pasta and vegetables with sauce. Cook to heat through, about 1 minute. Serve immediately.
Recipe sourced from
fandom