Zucchini And Carrot Spaghetti
|Chicken broth||1⁄2 Cup (8 tbs) (canned, low-sodium, undiluted)|
|Spaghetti||4 Ounce (uncooked)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Pepper||1⁄4 Teaspoon, freshly ground|
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.