Portobello Marinara "Spaghetti"
Chopped Romaine Salad
Wine Recommendation
Meiomi Pinot Noir
Ingredients
- 1 (8-oz) pkg sliced baby portobello mushrooms
- ½ green bell pepper, chopped
- ½ cup chopped onion
- 1 tsp Italian seasoning
- 1 Tbsp olive oil
- 1½ cups marinara sauce
- 1 Tbsp balsamic vinegar
- 1 (16-oz) pkg zucchini spirals
- ¾ cup grated Parmesan cheese
Instructions
- Sauté mushrooms, bell pepper, onion, and seasoning in hot oil in a large nonstick skillet over medium-high heat 7 minutes or until tender.
- Stir in marinara sauce and vinegar. Reduce heat to medium-low; simmer 5 to 10 minutes or until bell pepper is tender, stirring occasionally.
- Meanwhile, cook zucchini according to package directions. Serve sauce over zucchini; top with cheese.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 (9-oz) pkg chopped romaine lettuce
Side Dish Instructions
- Whisk together oil, lemon juice, salt, and pepper in a bowl. Add lettuce; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
231
|
70
|
301
|
| Fat (g) | 12 | 6 | 18 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 11 | 2 | 13 |
| Carb (g) | 24 | 2 | 26 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 885 | 150 | 1035 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
