All the veggies in this spaghetti is a wonderful way to use vegetables from your garden to add depth to your pasta meal.
This recipe courtesy
of KRAFT®
Nutrition Information
Per Serving
Calories: 580, Total fat: 30 g, Saturated fat: 11 g, Cholesterol: 40 mg, Sodium: 720 mg, Carbohydrate: 56 g, Dietary fiber: 6 g, Sugars: 10 g, Protein: 23 g, Vitamin A: 30 %DV, Vitamin C: 20 %DV, Calcium: 25 %DV, Iron: 15 %DV
Tips
NOTE: One small eggplant will yield about 3 cups (1/2-inch) pieces.
STORAGE KNOW-HOW: Store whole eggplant in refrigerator in resealable plastic bag or wrapped in plastic wrap up to 5 days.