Garden Medley Spaghetti
|Thin spaghetti||1 Pound (1/2 Package Creamette Uncooked)|
|Garlic||2 Clove (10 gm), minced|
|Shredded carrots||2 Cup (32 tbs)|
|Zucchini||1 Medium, cut into strips|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Chopped dill/1 teaspoon dill weed||1 Tablespoon|
|Herb seasoning||1⁄2 Teaspoon (Salt Free)|
Prepare Creamette® Spaghetti according to package directions; drain.
In medium skillet, heat margarine with garlic.
Add carrots, zucchini and onion; cook and stir until vegetables are tender.
Toss vegetables with hot cooked spaghetti, Parmesan cheese, dill and seasoning.