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Zucchini And Carrot Spaghetti

Diet.Chef's picture
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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