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30 minutes
Prep: 15 minutes
Cook: 15 minutes
496 calories per serving view nutrition facts
2-4 servings
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| 16 | ounces | spaghetti | thin, cooked |
| 1 1/2 | cups | broccoli, frozen | cuts, thawed and cooked |
| 1/2 | cup | onions | chopped |
| 2 | cloves | garlic | chopped fine |
| 2 | cups | green peas | frozen, thawed |
| 1/2 | cup | sweet bell peppers | chopped |
| 8 | ounced | mushrooms | sliced |
| 1/4 | cup | parsley leaves | |
| Dressing | |||
| 3 | tablespoons | white vinegar | |
| 3 | tablespoons | lemon juice | |
| 1 | tablespoon | prepared mustard | |
| 1 | teaspoon | olive oil | |
| 2 | teaspoons | salt | |
| 1/2 | teaspoon | basil | |
| 1/2 | teaspoon | oregano | |
| 1/2 | teaspoon | thyme | |
| 1/4 | teaspoon | black pepper | |
| 1/8 | teaspoon | cayenne pepper | |
Prepare spaghetti according to package directions; drain.
In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes.
Drain and add to pasta.
Add onions, garlic, peas, bell peppers, mushrooms, and parsley to pasta.
To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.
Pour dressing over pasta mixture and toss gently until well mixed.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1376mg | 57% |
| Total Carbohydrate 97.0g | 32% |
| Dietary Fiber 8.0g | 34% |
| Sugars 7.0g | |
| Protein 19.0g | 39% |
| Vitamin A | 36% | Vitamin C | 84% | |
| Calcium | 9% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ask anyone where you're likely to find the largest variety of chile pepper plants in America and you're sure to...
Amazing!!!!!!! Even if you don't add the scallons or bamboo shoots, it is AMAZING!!!! Easy as pie to make.
A delightful gourmet recipe brought to you by Real Food Direct
