Ingredients:
12 oz spaghetti noodles
1/2 bunch broccoli - cut into 1 in pieces
12 oz fresh mushrooms
1 onion
2 carrots
1 red pepper
1 green pepper
1 (12 oz) can evaporated milk
2 tsp chicken instant bouillon
1.25 tsp cornstarch
1/2 tsp salt
Cherry tomatoes
2 tbsp Parmesan cheese
Directions:
- Prepare spaghetti according to package directions; drain and return to sauce pan.
- Sauté broccoli, mushrooms, onions, carrots, red pepper, and green pepper in a large skillet.
- Mix together evaporated milk, bullion, cornstarch, and salt. Stir into veggie mixture. Heat over high, boiling 1 minute. Add tomatoes and Parmesan cheese.
- Pour veggie mixture over spaghetti and toss well to coat. Yield: 8 servings (Serving size: 1.5 cups)
Nutrition Facts:
Calories 260.8; Fat 3.4g (sat 1.5g, mono 0.8g, poly 0.5g); Protein 11.4g; Carb 48g; Fiber 4.9g; Chol 8mg; Iron 2.4mg; Sodium 319.7mg; Calc 127.1mg.
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