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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Finnish Potatoes, Rice/pasta, Veggies 2 Servings

INGREDIENTS

2 Potatoes, about 1-lb
preferabley Yukon Gold
Finnish Yellow cut into
1/4" diced
6 oz Spagghetti, about 1" pieces
2 Zuccihini, about 10-oz in
all cut into 1/4 dice
1 T To 2 tb extra-virgin oil
1 T Flat-leaf parsley, chopped
1/2 oz To 1 oz ricotta salata
or other grating cheese

INSTRUCTIONS

Bring 1 quart water to boil with salt to taste in a large heavy
saucepan. Add the potatoes and briskly simmer over medium heat until
they lose theire rawness, about 3 minutes.  Add the spaghetti and  cook
until almost al dente, about 3 minutes.  Add the zucchini and  cook 2
to 4 minutes, or until all the vegetables and pasta are  tender. Drain
the ingredients in a colander over a bowl, reserving a  little of the
cooking liquid. Transfer the ingendients to a serving  bowl. Stir in
the olive oil, parsley and pepper, and 1 to 2 tb  cooking liquid.
Correct seasoning, adding salt and pepper to taste.  Grate a little
cheese on top and serve at once.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 710
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 14.2mg
Potassium: 941.8mg
Carbohydrates: 151.4g
Fiber: 8.3g
Sugar: 1.9g
Protein: 19.9g


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