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    You are in: Home / Recipes / Vegetarian Spaghetti Recipe
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    Vegetarian Spaghetti

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on September 13, 2011

      DD and I loved this sauce. I used macaroni rather than spaghetti. Any pasta would be good. I loved the spiciness that the salsa added. I would never have thought to add salsa to a spaghetti sauce. The sauce is very thick and I would probably add some tomato sauce or water as a previous reviewer did next time I make this.

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    • on May 24, 2010

      WOW was this good!!!! I made it at lunchtime hoping the flavors would come together by dinner tonight, but i have to tell you that it tastes great right away! I made it as written, but subbed fresh carrots and green peppers for the frozen mixed veggies. I ended up adding 8 oz tomato sauce and about 1/2 cup water in the end because it was SO thick. Made for Veggie Swap May 2010. UPDATE: my hubby and I were raiding the fridge for lunch on Saturday and he chose the leftover spaghetti.. .and he's not a noodle guy. . . and he likes "meat" in his red sauce. . .it's that yummy.

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    Nutritional Facts for Vegetarian Spaghetti

    Serving Size: 1 (234 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 374.0
     
    Calories from Fat 54
    14%
    Total Fat 6.0 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 1.7 mg
    0%
    Sodium 1251.3 mg
    52%
    Total Carbohydrate 69.1 g
    23%
    Dietary Fiber 8.2 g
    33%
    Sugars 12.8 g
    51%
    Protein 12.4 g
    24%

    The following items or measurements are not included:

    vegetables

    mixed mushrooms

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