Spaghetti with White Vegetables and Pine Nuts

Ingredients

• 1 pound spaghetti Tinkyada White Rice
• 3 tablespoons light olive oil
• 1 sweet onion medium, peeled, diced
• 2 cups cauliflower chopped into small pieces
• 1/2 head white cabbage cored, cut and thinly shredded
• 5 garlic cloves minced
• 1/2 cup pine nuts
• sea salt
• freshly ground pepper
• 1/4 teaspoon fennel seed
• 1/2 lemon
• 4 tablespoons cream or non-dairy cream
• fresh goat cheese Crumbled, for garnish, optional

Nutrition

• Calories : 780 calories
• Carbohydrate : 108 grams
• Cholesterol : 20 milligrams
• Fat : 30 grams
• Fiber : 10 grams
• Protein : 24 grams
• SaturatedFat : 6 grams
• Sodium : 280 milligrams
• Sugar : 9 grams