SIESTA PASTA
6 oz. spaghetti, uncooked
1 cup fresh broccoli flowerets
1 cup thinly sliced carrots
1 cup sliced zucchini
1/4 cup sliced onion
1 small sweet yellow pepper, seeded and cut into julienne strips
1/3 cup chopped green pepper
10 cherry tomatoes, halved
2 tbs. commercial oil free Italian dressing
1/4 cup grated Parmesan cheese
1 tbs. minced fresh parsley
1/4 tsp. sweet red pepper flakes
Cook spaghetti according to package directions, omitting sale and fat. Drain; set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add broccoli and next 3 ingredients; saute 4 minutes.
Add yellow pepper and green pepper; saute 4 minutes.
Add spaghetti, tomatoes and Italian dressing; cook until thoroughly heated, tossing gently to combine.
Transfer to a serving bowl. Sprinkle with cheese, parsley, and pepper flakes; toss gently to combine. Serve immediately.
Servings: 8
Source: unknown
6 oz. spaghetti, uncooked
1 cup fresh broccoli flowerets
1 cup thinly sliced carrots
1 cup sliced zucchini
1/4 cup sliced onion
1 small sweet yellow pepper, seeded and cut into julienne strips
1/3 cup chopped green pepper
10 cherry tomatoes, halved
2 tbs. commercial oil free Italian dressing
1/4 cup grated Parmesan cheese
1 tbs. minced fresh parsley
1/4 tsp. sweet red pepper flakes
Cook spaghetti according to package directions, omitting sale and fat. Drain; set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add broccoli and next 3 ingredients; saute 4 minutes.
Add yellow pepper and green pepper; saute 4 minutes.
Add spaghetti, tomatoes and Italian dressing; cook until thoroughly heated, tossing gently to combine.
Transfer to a serving bowl. Sprinkle with cheese, parsley, and pepper flakes; toss gently to combine. Serve immediately.
Servings: 8
Source: unknown
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