Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables Recipe

Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables Recipe
11 Ingredients
  • 1/2 cup extra virgin olive oil
  • 6 plum (Roma) tomatoes, stem ends removed, halved lengthwise and seeded
  • Salt and freshly ground black pepper
  • 2 teaspoons white sugar
  • 2 tablespoons minced Italian parsley
  • 1-4 cloves of garlic, minced
  • 1 small zucchini, cut on the bias in 1/3-inch slices
  • 1 small yellow squash, cut on the bias in 1/3-inch slices
  • 2 tablespoons canola or other neutral-flavored oil
  • Salted water for boiling
  • 1/2 pound dry spaghetti or other pasta
Nutrition
1157
58% daily value
2 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

109% 71

Saturated

45% 9

Trans

- 0

Monounsaturated

- 49

Polyunsaturated

- 11

Carbs

39% 117

Carbs (net)

- 108

Fiber

38% 10

Sugars

- 14

Sugars, added

- 4

Protein

38% 19

Cholesterol

- 0

Sodium

58% 1399

Calcium

13% 127

Magnesium

35% 149

Potassium

31% 1469

Iron

23% 4

Zinc

22% 2

Phosphorus

50% 350

Vitamin A

14% 130

Vitamin C

67% 60

Thiamin (B1)

36% 0

Riboflavin (B2)

14% 0

Niacin (B3)

28% 5

Vitamin B6

55% 1

Folate equivalent (total)

24% 96

Folate (food)

- 96

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

76% 11

Vitamin K

104% 125
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