14 Ingredients
  • 12 oz. whole wheat- or Jerusalem artichoke-flour spaghetti
  • 1 tbsp. olive oil
  • 1 medium onion
  • 3 clove garlic
  • 1 pt. grape tomatoes
  • 12 oz. asparagus
  • 1 medium zucchini
  • ¼ c. water
  • salt
  • 1 can no-salt-added garbanzo beans (chickpeas)
  • 1 medium carrot
  • ¼ oz. Parmesan cheese
  • 2 tbsp. fresh lemon juice
  • fresh basil leaves
Nutrition
838
42% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, vegetarian
     

Fat

19% 12

Saturated

9% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 4

Carbs

49% 148

Carbs (net)

- 127

Fiber

83% 21

Sugars

- 21

Sugars, added

- 0

Protein

77% 38

Cholesterol

0% 1

Sodium

48% 1141

Calcium

16% 157

Magnesium

41% 171

Potassium

34% 1608

Iron

46% 8

Zinc

47% 5

Phosphorus

80% 557

Vitamin A

23% 209

Vitamin C

40% 36

Thiamin (B1)

68% 1

Riboflavin (B2)

38% 0

Niacin (B3)

31% 5

Vitamin B6

80% 1

Folate equivalent (total)

180% 718

Folate (food)

- 718

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

2% 0

Vitamin E

21% 3

Vitamin K

49% 59

Sugar alcohols

- 0

Water

- 287
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