Vegetarian Spaghetti

Yield: 4 servings

Ingredients

3 1/2 cups broccoli florets

1 cup carrots, cut diagonally into 1/4- inch slices

1/2 cup snap peas

1/2 cup celery, cut diagonally into 1/4- inch slices

2 cups spaghetti sauce

1 package (12 ounce) cooked spaghetti (follow directions on package)

Grated parmesan cheese

Aluminum foil

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 274

Calories From Fat: 45

Total Fat: 5g

Total Carbohydrates: 48g

Protein: 10g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 450 degrees F

Combine broccoli, carrots, snap peas, celery and spaghetti sauce. Center vegetable mixture on sheet of aluminum foil, 18x24 inches. Bring up all foil sides. Double fold top and ends to seal, making one large packet.

Place packet on a cookie sheet and bake for 25 to 30 minutes. Remove cookie sheet from oven. Carefully open vegetable packet and stir contents. Serve over spaghetti and sprinkle with Parmesan cheese.

Please note that some ingredients and brands may not be available in every store.

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