ZUCCHINI AND CARROT SPAGHETTI
3 medium carrots
2 small zucchini
1/2 cup canned low-sodium chicken broth, undiluted
1 tablespoon margarine
4 ounces spaghetti, uncooked
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut carrots and zucchini into 5x1/8-inch strips; set aside.
Combine chicken broth and margarine in a large skillet. Place over medium heat, and bring to a boil; add carrots. Reduce heat, and simmer for 3 minutes.
Add zucchini and continue cooking until vegetables are crisp-tender. Drain vegetables and set aside.
Cook spaghetti according to package directions, omitting salt and fat; drain. Combine spaghetti, reserved vegetables, and remaining ingredients, tossing gently.
Makes 10 servings (75 calories per 1/2-cup servings)
Source: Cooking Light Magazine Annual 1990
From: SueA, CA - 08-17-97
3 medium carrots
2 small zucchini
1/2 cup canned low-sodium chicken broth, undiluted
1 tablespoon margarine
4 ounces spaghetti, uncooked
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut carrots and zucchini into 5x1/8-inch strips; set aside.
Combine chicken broth and margarine in a large skillet. Place over medium heat, and bring to a boil; add carrots. Reduce heat, and simmer for 3 minutes.
Add zucchini and continue cooking until vegetables are crisp-tender. Drain vegetables and set aside.
Cook spaghetti according to package directions, omitting salt and fat; drain. Combine spaghetti, reserved vegetables, and remaining ingredients, tossing gently.
Makes 10 servings (75 calories per 1/2-cup servings)
Source: Cooking Light Magazine Annual 1990
From: SueA, CA - 08-17-97
MsgID: 3158612
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - October 2015 Daily...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - October 2015 Daily...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (25)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Homemade Noodles Using a Mixer, drying and freezing tips and more (repost)
- Spaghetti Sauce
- Winter Pesto Pasta with Shrimp
- Chicken Manicotti (make ahead)
- Mostaccioli and Broccoli Skillet
- Sheila's Favorite Blackened Chicken Pasta (repost)
- Cajun Pasta (Southern Living magazine, 1990's)
- Pasta Pomodoro (using fresh tomatoes and chickpea)
- Florentine Strata (microwave)
- Oven Chicken and Linguine
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!