Recipe by Cooking Light March 1999


Recipe Summary test

5 servings (serving size: 1/2 cup spaghetti and 2 1/4 cups broth mixture)


Ingredient Checklist


Instructions Checklist
  • Combine the first 8 ingredients in a large Dutch oven, and bring vegetable mixture to a boil. Partially cover, reduce heat, and simmer over low heat 20 minutes. Add pork. Bring mixture to a boil; cover, reduce heat, and simmer 35 minutes or until pork is tender. Remove ginger slices with a slotted spoon, and discard. Add spinach, and cook 1 minute or until wilted. Place spaghetti into each of 5 large bowls, and top with broth mixture.


Nutrition Facts

385 calories; calories from fat 25%; fat 10.7g; saturated fat 4g; mono fat 4.5g; poly fat 1.2g; protein 36g; carbohydrates 35.9g; fiber 8.2g; cholesterol 78mg; iron 5.9mg; sodium 938mg; calcium 140mg.