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
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