- cook until heated through. Drain spaghetti; Add to vegetable
- mixture; toss to coat. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 512 calories, 20 g fat (11 g saturated fat), 52 mg cholesterol, 492 mg sodium, 61 g carbohydrate, 5 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.