Recipe: Zucchini and Carrot Spaghetti (using chicken broth)

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