Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/4863/Vegetarian_Spaghetti
Vegetarian Spaghetti
Yield: 4 servings
Ingredients
| 3 1/2 | cups | broccoli florets | |
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| 1 | cup | carrots, cut diagonally into 1/4- inch slices | |
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| 1/2 | cup | snap peas | |
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| 1/2 | cup | celery, cut diagonally into 1/4- inch slices | |
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| 2 | cups | spaghetti sauce | |
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| 1 | package | (12 ounce) cooked spaghetti (follow directions on package) | |
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| Grated parmesan cheese | |||
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| Aluminum foil | |||
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 274 | |
| Calories From Fat: | 45 | |
| Total Fat: | 5g | |
| Total Carbohydrates: | 48g | |
| Protein: | 10g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat oven to 450 degrees F
Combine broccoli, carrots, snap peas, celery and spaghetti sauce. Center vegetable mixture on sheet of aluminum foil, 18x24 inches. Bring up all foil sides. Double fold top and ends to seal, making one large packet.
Place packet on a cookie sheet and bake for 25 to 30 minutes. Remove cookie sheet from oven. Carefully open vegetable packet and stir contents. Serve over spaghetti and sprinkle with Parmesan cheese.
Please note that some ingredients and brands may not be available in every store.
Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/4863/Vegetarian_Spaghetti
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