| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dairy, Low fat, Sent to rec, Tried, Vegetables | 4 | servings | |
INGREDIENTS
| 4 | oz | Linguini; (2 cups cooked) |
| 1 | tb | Vegetable oil |
| 1 | ts | Garlic; peeled and minced |
| 3 | c | Broccoli florets |
| 3 | c | Zucchini; sliced 1/2" thick (about 12 ounces by weight) |
| 1/4 | c | Grated Parmesan cheese [or grated Romano cheese] |
| 2 | tb | Skim milk |
| 1 | ts | Dried basil |
| Freshly ground black pepper |
INSTRUCTIONS
1. Cook linguini following package directions for 8 minutes. Drain and keep warm. 2. Meanwhile, in a large skillet, heat oil over moderate heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes, stirring constantly, until broccoli is bright green. Add zucchini and toss with broccoli. Cover and cook vegetables 5 minutes longer, until heated but firm. 3. Add linguini; remove skillet from heat and keep covered. 4. In a small saucepan, mix Parmesan [or Romano] with milk and basil. Stir over moderate heat for 2 minutes, until cheese melts. 5. Add cheese mixture to linguini and vegetables, and toss gently to mix. Serve with pepper. Yields 4 servings, each 2 cups, each 208 Calories according to my old notes. MasterCook 4 nutritional analysis, per serving: 198.3 Calories 6.1 g fat 3.5 g fibre 26.9% calories from fat NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> 1999-October-6, copied from an old hand-written recipe card, date and source not recorded. I found that the zucchini took much longer than 5 minutes to become edible, which means that, I either need to slice the zucchini more thinly or cook it longer or get used to eating it firm. Posted to Recipelu and Eat-lf lists by Ellen Pickett <ellen@qnetix.ca> 1999-October-6. Recipe by: (unknown source) Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Oct 6, 1999, converted by MM_Buster v2.0l.
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