| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Low-fat, Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
oz |
Whole-wheat spaghetti |
| 1 |
|
Zucchine, thinly sliced |
| 1/4 |
c |
Celery; chopped |
| 4 |
oz |
Mushrooms; thinly sliced |
| 1/3 |
c |
Tomato juice |
| 1 1/2 |
ts |
Garlic/herb dressing mix;dr |
| 1 |
ts |
Oil |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
Cook spaghetti according to package directions; don't overcook. Rinse
with cold water; drain well. Place zucchine, celery and mushrooms in a
2-qt. salad bowl.
In a shaker container, combine tomato juice, dressing mix, oil and
lemon juice. Transfer frained spaghettito the bowl; pour dressing over
spaghetti and vegetables just before serving. NUTRIENTS PER SERVING: 101
calories 74% carbohydrate 13% protein 13% fat
*****SHAPE MAGAZINE 3/92*****
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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