Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
352
Calories
4g
Protein
28g
Fat
26g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 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
- =
- 5 each tomatoes, chopped
- 2 each celery, chopped
- 2 each carrots, chopped
- 1 each onion, medium, chopped
- 8 each green onion, chopped
- 1 pack equal
- 1 tsp basil
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1 tbsp vegetable or salad oil
- 1 lbs spaghetti
- =
Directions
1
Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150; fat: ½g
Recipe sourced from
fandom