| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Creamette thin spaghetti; uncooked |
| 1/2 | c | Bottled reduced calorie Italian dressing |
| 1 | md | Green pepper; chopped |
| 1 | md | Red pepper; chopped |
| 1 | md | Yellow squash; cut into strips |
| 1 | c | Sliced fresh mushrooms |
| 1/4 | c | Chopped onion |
| 3 | tb | Sliced pitted ripe olives |
| 1/4 | c | Shredded part-skim Mozzarella cheese |
| 3 | tb | Chopped fresh parsley |
INSTRUCTIONS
Prepare Creamette Thin Spaghetti as package directs; drain. In large skillet, combine remaining ingredients except cheese and parsley; simmer just until vegetables are tender-crisp. Serve over hot cooked spaghetti; sprinkle with cheese and parsley. Refrigerate leftovers. FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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