Veggie Spaghetti Recipe

Recipesfull introduces to you: Popular Recipes. (Veggie Spaghetti Recipe). Both kids and adults like this one. You probably have most of the ingredients in your pantry already...and if you don't have cream, use 2 cups of milk. A great dish to freeze and serve at a later time. If you like a spicier tomato sauce, feel free to add your own Italian spices: garlic, basil, oregano, green pepper, etc ...

Brief

Servings: 6

Yield: 6 servings

Veggie Spaghetti Recipe

Ingredients

1 pound spaghetti

¾ cup margarine

1 onion

chopped

1 (28 ounce) can whole peeled tomatoes

½ teaspoon salt

3 tablespoons all-purpose flour

1 cup milk

1 cup heavy whipping cream

15 large black olives

halved

1 (4.5 ounce) can sliced mushrooms

½ cup grated Parmesan cheese

Main Dish

Directions

Step 1

In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion chopped tomatoes and salt; simmer for 1/2 hour.

Step 2

Meanwhile in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish.

Step 3

In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the milk. Cook on low stirring often until thick. Add heavy cream and continue to cook until slightly thickened.

Step 4

Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese.

Step 5

Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.

Nutritional Information

Veggie Spaghetti Recipe

Servings Per Recipe:6

Calories: 728.7

% Daily Value *

Protein: 16.9g 34%

Carbohydrates: 71.7g 23%

Dietary Fiber: 5g 20%

Sugars: 8.6g

Fat: 42.4g 65%

Saturated Fat: 15.1g 76%

Cholesterol: 63.5mg 21%

Vitamin A Iu: 1882.3IU 38%

Niacin Equivalents: 10.6mg 82%

Vitamin B6: 0.3mg 20%

Vitamin C: 14mg 23%

Folate: 207.5mcg 52%

Calcium: 229mg 23%

Iron: 4.6mg 26%

Magnesium: 71.4mg 26%

Potassium: 584.1mg 16%

Sodium: 967.7mg 39%

Thiamin: 0.9mg 92%

Calories From Fat: 381.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.