| 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: Love2bake@aol.Com 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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