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Ingredients
US|METRIC
5 SERVINGS
- 12 oz. spaghetti (or pasta of choice)
- 4 Tbsp. olive oil
- 1 cup chopped onion
- 2 medium zucchini (chopped, 1/2 pound)
- 2 yellow squash (medium, chopped, 1/2 pound)
- 3 garlic cloves (minced, 1 tablespoon)
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 2 Tbsp. tomato paste
- 28 oz. whole peeled tomatoes
- 12 oz. roasted red peppers, drained (and cut into 1/2-inch pieces, 1 heaping cup)
- 3 tsp. mushroom powder (optional, see notes)
- 5 cups spinach leaves
- 1 handful fresh basil leaves (plus more for garnish)
- salt
- fresh ground black pepper
- Parmesan cheese (or nutritional yeast for serving)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1440mg60% |
| Potassium1590mg45% |
| Protein18g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A100% |
| Vitamin C160% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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