Spaghetti With Tomato And Feta Sauce

1. Heat oil in a large non-stick skillet over medium-high heat.

2. Add oregano, mushrooms, green onions and garlic; saute 3 minutes.

3. Add tomatoes, tomato sauce, sugar, olives and pepper to taste.

4. Simmer 15 minutes.

5. Add parsley and red wine vinegar.

6. Cook 5 minutes or until thoroughly heated.

7. Place sauce on pasta.

8. Top with cheese and serve.

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Nutrient	Quantity
Total fats	59.9496 g
Protein	24.9391 g
Carbohydrates	26.5427 g
Energy	730.1712 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6581 g
Water	388.4734 g
Aspartic acid	1.5967 g
Calcium, Ca	849.7051 mg
Lutein + zeaxanthin	2267.0876 g
Fiber, total dietary	5.1166 g
Fatty acids, total saturated 22:0	0.0355 g
Carotene, beta	3399.5413 g
Niacin	3.5939 mg
Vitamin A, RAE	480.7488 g
Arginine	0.819 g
Riboflavin	1.3594 mg
Tocopherol, beta	0.052 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0137 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	4.7253 g
Sodium, Na	1415.039 mg
Fatty acids, total saturated 16:1 undifferentiated	0.922 g
Total lipid (fat)	59.9496 g
Manganese, Mn	0.5336 mg
Fructose	3.8243 g
Proline	2.189 g
Fatty acids, total saturated 16:0	10.8927 g
Fatty acids, total saturated 8:0	0.819 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0153 g
Sucrose	4.6286 g
Choline, total	46.277 mg
Sugars, total	18.8735 g
Serine	1.8663 g
Fatty acids, total saturated 10:0	2.9699 g
Fatty acids, total saturated 18:0	2.8005 g
Vitamin B-6	0.9418 mg
Selenium, Se	23.2423 g
Ash	9.9743 g
Vitamin D	24 IU
Fatty acids, total saturated 18:1 undifferentiated	25.3803 g
Pantothenic acid	1.9219 mg
Phenylalanine	1.1314 g
Copper, Cu	0.2606 mg
Betaine	0.3484 mg
Thiamin	0.3658 mg
Retinol	187.5 g
Methionine	0.5831 g
Iron, Fe	4.3393 mg
Carbohydrate, by difference	26.5427 g
Phosphorus, P	595.2477 mg
Folate, total	142.7697 g
Tocopherol, gamma	0.8954 mg
Fatty acids, total saturated 4:0	1.1625 g
Lycopene	5747.7811 g
Alanine	1.0916 g
Cholesterol	133.5 mg
Valine	1.7093 g
Fatty acids, total saturated 18:2 undifferentiated	3.3867 g
Glycine	0.2473 g
Carotene, alpha	229.2241 g
Glucose (dextrose)	3.3936 g
Fatty acids, total saturated 14:0	4.1464 g
Zinc, Zn	5.1998 mg
Isoleucine	1.2961 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	1.7425 g
Fatty acids, total polyunsaturated	4.045 g
Fatty acids, total saturated 14:1	0.0007 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	2.2337 g
Tocotrienol, alpha	0.0223 mg
Vitamin A, IU	6483.8191 IU
Folate, DFE	142.7697 g
Tryptophan	0.3328 g
Vitamin C, total ascorbic acid	76.7412 mg
Phytosterols	78.8372 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0135 g
Fatty acids, total saturated 20:0	0.1125 g
Fatty acids, total saturated 6:0	0.8595 g
Tyrosine	1.0676 g
Vitamin B-12	2.535 g
Vitamin K (phylloquinone)	590.5476 g
Fatty acids, total saturated	26.3233 g
Histidine	0.6522 g
Fatty acids, total monounsaturated	26.816 g
Threonine	1.0641 g
Folate, food	142.7697 g
Fatty acids, total polyunsaturated 17:0	0.0063 g
Vitamin D (D2 + D3)	0.6 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	0.07 g
Vitamin D3 (cholecalciferol)	0.6 g
Vitamin E (alpha-tocopherol)	5.863 mg
Magnesium, Mg	80.4422 mg
Lysine	1.961 g
Potassium, K	900.0834 mg
Cystine	0.153 g
Fluoride, F	5.1379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Olive oil	2 tablespoons	238.68	0	27
Spaghetti	0.75	6.5913	1.4692	0.1212
Tomato	1 can	40.2099	8.6898	0.4468
Feta cheese	1 cup	396	6.135	31.92
Mushroom	0.5	0	0	0
Parsley	0.5 cup	10.8	1.899	0.237
Oregano	1 teaspoon	2.65	0.6892	0.0428
Tomato Sauce	1 can	0	0	0
Pepper	0	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
Green Onion	0.5 cup	9.585	2.0377	0.1668
red wine vinegar	1 tablespoon	2.831	0.0402	0
kalamata olive	0.5 cup	0	0	0