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Almost Pasta Primavera

southern.chef's picture
  Spaghetti squash 3 1⁄2 Pound (1 Medium Sized)
  Broccoli flowerets 1 Cup (16 tbs) (Fresh)
  Sliced zucchini 1 Cup (16 tbs) (Small Sized)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Garlic clove 1 Small, crushed
  Reduced calorie margarine 3⁄4 Teaspoon, melted
  Skim milk 1 Tablespoon
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Parmesan cheese 1 Tablespoon
  Butter flavoring 1⁄2 Teaspoon (Imitation)
  Salt 1⁄4 Teaspoon
  Italian seasoning 1⁄2 Teaspoon
  Coarsely ground pepper 1⁄8 Teaspoon

Wash squash, cut in half lengthwise, and discard seeds.
Place squash, cut side down, in a Dutch oven, add 2 inches water.
Bring water to a boil, cover and cook 20 minutes or until squash is tender.
Drain squash, and cool.
Using a fork, remove spaghetti-like strands.
Measure 3 cups of strands, set aside.
Reserve remaining strands for other uses.
Steam vegetables 5 to 7 minutes or until crisp-tender, drain well.
Combine squash strands and vegetables, tossing gently.
Cover to keep warm, set aside.
Saute garlic in margarine in a small saucepan, remove from heat.
Add milk, cheese, butter flavoring, and seasonings to saucepan.
Cook over low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 143 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 8.1 mg2.7%

Sodium 270.8 mg11.3%

Total Carbohydrates 24 g7.9%

Dietary Fiber 0.99 g3.9%

Sugars 1.9 g

Protein 6 g12.6%

Vitamin A 80.7% Vitamin C 36.4%

Calcium 16.7% Iron 7.1%

*Based on a 2000 Calorie diet

Almost Pasta Primavera Recipe