Garden Spaghetti

1. Heat oil in large skillet.

2. Cook the first 4 ingredients, stirring until crisp tender.

3. Stir in remaining vegetables and spices.

4. Cook until hot.

5. Serve over spaghetti; sprinkle with cheese.

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Nutrient	Quantity
Total fats	32.4905 g
Protein	30.7114 g
Carbohydrates	69.656 g
Energy	663.5532 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7545 g
Water	806.0881 g
Aspartic acid	1.0887 g
Calcium, Ca	603.5833 mg
Lutein + zeaxanthin	6043.4933 g
Fiber, total dietary	12.234 g
Fatty acids, total saturated 22:0	0.0422 g
Carotene, beta	4441.952 g
Niacin	5.4588 mg
Vitamin A, RAE	449.6031 g
Arginine	0.4652 g
Riboflavin	0.4298 mg
Tocopherol, beta	0.0552 mg
Fatty acids, total polyunsaturated 15:0	0.0025 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1513 g
Fatty acids, total saturated 20:1	0.1245 g
Glutamic acid	2.115 g
Sodium, Na	711.7389 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4108 g
Total lipid (fat)	32.4905 g
Manganese, Mn	1.3563 mg
Fructose	7.6926 g
Proline	0.2376 g
Fatty acids, total saturated 16:0	4.1961 g
Fatty acids, total saturated 8:0	0.0299 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0744 g
Sucrose	2.0648 g
Choline, total	83.1408 mg
Sugars, total	26.069 g
Serine	0.3416 g
Fatty acids, total saturated 10:0	0.107 g
Fatty acids, total saturated 18:0	0.9135 g
Vitamin B-6	1.1595 mg
Selenium, Se	25.8993 g
Ash	7.5722 g
Fatty acids, total saturated 18:1 undifferentiated	20.1114 g
Pantothenic acid	2.1122 mg
Phenylalanine	0.317 g
Copper, Cu	0.4635 mg
Betaine	0.462 mg
Thiamin	0.4486 mg
Retinol	20.8 g
Methionine	0.0922 g
Iron, Fe	6.4552 mg
Carbohydrate, by difference	69.656 g
Phosphorus, P	618.4735 mg
Folate, total	176.2345 g
Tocopherol, gamma	0.4937 mg
Fatty acids, total saturated 4:0	0.0864 g
Lycopene	5750.975 g
Alanine	0.3637 g
Cholesterol	10.6667 mg
Valine	0.4244 g
Fatty acids, total saturated 18:2 undifferentiated	3.2516 g
Glycine	0.2899 g
Carotene, alpha	1396.2224 g
Glucose (dextrose)	7.2124 g
Fatty acids, total saturated 14:0	0.2789 g
Zinc, Zn	3.6264 mg
Isoleucine	0.3323 g
Fatty acids, total saturated 12:0	0.0866 g
Fatty acids, total polyunsaturated	4.0065 g
Fatty acids, total saturated 14:1	0.005 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.4936 g
Tocotrienol, alpha	0.0575 mg
Vitamin A, IU	8637.7292 IU
Folate, DFE	176.2345 g
Tryptophan	0.0911 g
Vitamin C, total ascorbic acid	119.0132 mg
Phytosterols	87.315 mg
Fatty acids, total polyunsaturated 16:1 c	0.005 g
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.0174 g
Fatty acids, total saturated 20:0	0.1143 g
Fatty acids, total saturated 6:0	0.0512 g
Starch	0.4576 g
Tyrosine	0.2352 g
Vitamin B-12	0.5867 g
Vitamin K (phylloquinone)	67.3891 g
Fatty acids, total saturated	5.9934 g
Histidine	0.1603 g
Fatty acids, total monounsaturated	20.6893 g
Threonine	0.3097 g
Folate, food	176.2345 g
Fatty acids, total polyunsaturated 17:0	0.0109 g
Fatty acids, total polyunsaturated 24:0	0.0074 g
Cryptoxanthin, beta	0.4063 g
Vitamin E (alpha-tocopherol)	6.1253 mg
Magnesium, Mg	143.4391 mg
Lysine	0.4563 g
Potassium, K	2086.0504 mg
Cystine	0.1108 g
Fluoride, F	7.0445 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	2 tablespoons	238.68	0	27
Carrot	0.25 cup	13.12	3.0656	0.0768
Spaghetti	8 ounces	70.3067	15.6716	1.2927
Onion	0.5 cup	32	7.472	0.08
Parmesan cheese	0.66 cup	197.3333	21.3333	2.6667
Tomato	1.5 cups	40.23	8.6942	0.447
Zucchini	2 cups	42.16	7.7128	0.7936
Basil	1 teaspoon	0.2032	0.0234	0.0057
red pepper flake	0.5 teaspoon	0	0	0
pea	0.5 cup	20.58	3.6995	0.098