| 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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