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Ingredients
US|METRIC
- 1 pound thin spaghetti (whole grain spaghetti, if you like)
- 3 eggs
- 1 cup part skim ricotta (I used this one)
- 1/2 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella (non-fat, if possible, more to your liking)
- 1/4 cup Greek extra virgin olive oil (Private Reserve)
- 1/2 yellow onion (grated)
- 3 garlic cloves (finely chopped)
- 2 carrots (finely grated, I used this box grater)
- 28 ounces crushed tomatoes
- 1/2 cup water
- salt
- black pepper
- 1 tablespoon dried oregano
- 1 teaspoon sweet Spanish paprika
- 1/4 cup basil leaves (each fresh torn)
- crushed red pepper (optional)
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NutritionView More
740Calories
Sodium37% DV880mg
Fat26% DV17g
Protein76% DV39g
Carbs37% DV111g
Fiber40% DV10g
| Calories740Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol195mg65% |
| Sodium880mg37% |
| Potassium1200mg34% |
| Protein39g76% |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate111g37% |
| Dietary Fiber10g40% |
| Sugars6g12% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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