Name: Double Spinach Fettuccine
Ingredients: 8 oz Uncooked spinach fettuccine; 1 ts Vegetable oil (i use olive oil); 1 Clove garlic; crushed; 3 c Shredded spinach (4 ozs); 1/4 c Unsalted sunflower nuts; toasted; 2 tb Grated lemon peel; 1/2 ts Salt; 2 sm Zucchini; thinly sliced (1 1/4 cups); 1 cn (15-16 oz) garbanzo beans; rinsed and drained

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Pasta	4	Servings

INGREDIENTS

8	oz	Uncooked spinach fettuccine
1	ts	Vegetable oil (i use olive oil)
1		Clove garlic; crushed
3	c	Shredded spinach (4 ozs)
1/4	c	Unsalted sunflower nuts; toasted
2	tb	Grated lemon peel
1/2	ts	Salt
2	sm	Zucchini; thinly sliced (1 1/4 cups)
1	cn	(15-16 oz) garbanzo beans; rinsed and drained

INSTRUCTIONS

Date:    Mon, 24 Jun 1996 16:12:00 EST
From:    Bonnie Jennings <0002013165@MCIMAIL.COM>
Following is a very easy and quick recipe.  It is a good summertime meal,
as it requires little time and NO oven and is a light meal. It is from a
"Betty Crocker - Rice Pasta & Beans" cookbook.
Cook and drain fettuccine as directed on package.  While fettuccine is
cooking, heat oil in a 10 inch skillet over medium-high heat.  Cook garlic
in oil, stirring occasionally, until golden.
Stir in remaining ingredients.  Cook about 2 minutes, stirring
occasionally, until zucchini is tender. Stir in fettuccine. 4 Servings.
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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