Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
463
Calories
21g
Protein
35g
Fat
21g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Soup | 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
- 1 can cream of mushroom soup
- ½ cup milk
- 3 tbsp Parmesan cheese
- 1 tbsp lemon juice
- ⅛ tbsp pepper
- 3 cups mixed vegetables
- 2 cups cooked spaghetti
Directions
1
In skillet, mix soup, milk, cheese, lemon juice and pepper.
2
Heat to a boil.
3
Add vegetables.
4
Cover and cook on low for 15 minutes or until vegetables are tender.
5
Toss with spaghetti.
6
Category:Cathy's Recipes
7
Category:Spaghetti Recipes
8
Category:Parmesan cheese Recipes
9
Category:Vegetable Recipes
Recipe sourced from
fandom