Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This all-in-one dinner featuring fresh veggies and tender pork is a family favorite, says Marjorie Frazier of Summerville, South Carolina. 'Serving it with pasta is a bit different,' she adds. 'My granddaughter regularly asks for 'vegetable spaghetti'.'

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook spaghetti according to package directions. Meanwhile, in a nonstick skillet or wok, saute the pork, onion, garlic and pepper flakes in 2 teaspoons oil until meat is no longer pink. Remove and keep warm

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  • In the same skillet, saute cabbage, celery, carrots and peppers in remaining oil until crisp-tender. Drain spaghetti; add to vegetable mixture. Stir in soy sauce and pork mixture. Cook for 5 minutes or until heated though.

Tips

Nutritional Analysis: One serving (1-1/2 cups) equals 302 calories, 6 g fat (1 g saturated fat), 48 mg cholesterol, 604 mg sodium, 38 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1 fat.

Nutrition Facts

295 calories; protein 22.5g; carbohydrates 37.4g; fat 5.8g; cholesterol 49.1mg; sodium 556.2mg. Full Nutrition
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