| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Dairy, Low fat, Sent to rec, Tried, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Linguini, 2 cups cooked |
| 1 |
T |
Vegetable oil |
| 1 |
t |
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 |
T |
Skim milk |
| 1 |
t |
Dried basil |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cook linguini following package directions for 8 minutes. Drain and
keep warm. 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. Add linguini; remove skillet from heat and keep
covered. In a small saucepan, mix Parmesan [or Romano] with milk and
basil. Stir over moderate heat for 2 minutes, until cheese melts. 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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