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Zucchini And Carrot Spaghetti

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Ingredients
  Carrots 3 Medium
  Zucchini 2 Small
  Chicken broth 1⁄2 Cup (8 tbs) (canned, low-sodium, undiluted)
  Margarine 1 Tablespoon
  Spaghetti 4 Ounce (uncooked)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon, freshly ground
Directions

Cur carrots and zucchini into 5- x 1/8-inch strips.
Combine chicken broth and margarine in a large skillet.
Place over medium heat, and bring to a boil; add carrots.
Reduce heat, and simmer 3 minutes.
Add zucchini, and continue cooking until vegetables are crisp-render.
Drain vegera-bles and set aside.
Cook spaghetti according to package direc-tions, omitting salt and fat; drain.
Combine spaghetti, reserved vegetables, and remaining ingredients, tossing gently.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Carrot

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 729 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.4%

Saturated Fat 6.7 g33.5%

Trans Fat 0 g

Cholesterol 17 mg5.7%

Sodium 1367.1 mg57%

Total Carbohydrates 114 g38.1%

Dietary Fiber 8.5 g33.9%

Sugars 14.6 g

Protein 31 g62.9%

Vitamin A 636.1% Vitamin C 103%

Calcium 44.7% Iron 32.9%

*Based on a 2000 Calorie diet

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Zucchini And Carrot Spaghetti Recipe