Portobello Marinara Spaghetti
Butter Lettuce Salad
Ingredients
- 4 oz whole-grain spaghetti
- 1 tsp canola oil
- ½ green bell pepper, chopped
- ⅓ cup chopped red onion
- ½ tsp dried Italian seasoning
- 2 oz sliced baby portobello mushrooms (see note)
- 1 cup low-sodium spaghetti sauce
- 2 tsp balsamic vinegar
- ¼ tsp salt
- ⅓ cup shredded part-skim mozzarella cheese
Instructions
- Cook spaghetti according to package directions.
- Meanwhile, heat oil in a skillet over medium-high heat.
- Add bell pepper, onion and Italian seasoning; sauté 3 minutes or until beginning to brown.
- Add mushrooms; sauté 2 minutes.
- Stir in marinara sauce, vinegar and salt.
- Reduce heat to medium-low; cook, uncovered, 5 minutes or until mushrooms are tender, stirring occasionally.
- Spoon pasta among 2 serving plates, and top evenly with sauce and cheese.
Side Dish Ingredients
- 2 cups torn butter lettuce
- ¼ cup chopped red onion
- 2 tsp extra virgin olive oil
- 2 tsp balsamic vinegar
- ⅛ tsp salt
Side Dish Instructions
- Combine all ingredients in a bowl, and toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
340
|
60
|
400
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 55 | 3 | 58 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 540 | 150 | 690 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
