| 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.
A Message from our Provider:
“No one can ignore Jesus forever”