3 OZ. spaghetti, linguini, or thin spaghetti
1 zucchini, thinly sliced
1/4 C celery, chopped
4 oz. mushrooms, thinly sliced
1/3 C tomato juice
1 1/2 tsp. garlic/herb dry dressing mix
1 tsp. olive oil
1 tsp. lemon juice
Fresh parmesan cheese (optional)

Cook spaghetti, rinse and drain well in colander. Place zucchi, celery and mushrooms in a 2 qt. salad bowl.

In a shaker container, combine juice, dressing mix, oil and lemon juice. Transfer spaghetti into bowl and pour the dressing over spaghetti and veggies just before serving and garnish with parmesan cheese if you choose.

4 servings

Sandy Wells
Homer, Alaska