| 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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