| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dutch | Light meals, Vegetables, Pasta & pas | 7 | Servings |
INGREDIENTS
| 1/2 | lb | Whole-wheat spaghetti |
| 3 | Carrots | |
| 3 | Green zucchini | |
| 3 | Yellow zucchini | |
| 1 | tb | Olive oil |
| 1 | tb | Butter |
| 2 | Cloves garlic — minced | |
| 1 1/2 | c | Packed fresh basil — |
| Minced | ||
| 3/4 | c | Parsley — minced |
| 1/2 | c | Fresh chives — minced |
| 2 | tb | Fresh marjoram — minced |
| 3/4 | ts | Salt |
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
1. Bring a large pot of salted water to a boil over high heat; cook spaghetti until tender (about 12 minutes). Drain thoroughly. Peel carrots. Cut carrots and green and yellow zucchini into long, thin julienne strips (about 1/8 inch thick) to resemble spaghetti. 2. In a Dutch oven or large skillet, heat oil and butter over low heat. Add garlic and carrots. Saute for 5 to 7 minutes. Add spaghetti, green and yellow zucchini, basil, parsley, chives, marjoram, and salt. Stir to combine and cook for 4 to 5 minutes. Remove from heat and place in a shallow serving bowl. Sprinkle with Parmesan cheese. Toss to combine. Serve immediately. Recipe By : The California Culinary Academy From: [email protected] Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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