14 Ingredients
  • 1 medium eggplant (1 lb.), trimmed and diced 1/2 inch
  • table salt
  • 12 ounces uncooked spaghetti
  • 1/2 pound green beans, trimmed
  • 1 stalk broccoli (12 oz.), cut into small florets
  • 1/4 cup olive oil
  • 1 medium zucchini, quartered lengthwise and sliced 1/2 in. thick crosswise
  • 1 red bell pepper, halved and cut into thin strips
  • 1 yellow bell pepper, halved and cut into thin strips
  • 2 garlic cloves, smashed
  • 2 cups tomato sauce
  • 1/2 cup water or vegetable broth
  • ground black pepper
  • grated parmesan cheese
Nutrition
571
29% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

25% 16

Saturated

12% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

31% 93

Carbs (net)

- 80

Fiber

52% 13

Sugars

- 16

Sugars, added

- 0

Protein

37% 19

Cholesterol

- 0

Sodium

61% 1473

Calcium

13% 132

Magnesium

31% 130

Potassium

31% 1474

Iron

25% 5

Zinc

22% 2

Phosphorus

48% 337

Vitamin A

15% 132

Vitamin C

251% 226

Thiamin (B1)

25% 0

Riboflavin (B2)

32% 0

Niacin (B3)

32% 5

Vitamin B6

63% 1

Folate equivalent (total)

39% 157

Folate (food)

- 157

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

37% 6

Vitamin K

97% 117
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