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Spaghetti With Shredded Zucchini And Cheese

Thrifty.Chef's picture
Ingredients
  Thin spaghetti 1 Pound
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Garlic 3 Clove (15 gm), peeled and minced
  Zucchini 3⁄4 Pound, coarsely shredded (2 Medium Size)
  Carrots 2 Large, peeled and shredded
  Dried marjoram/Marjoram 1⁄2 Teaspoon, crumbled
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Sour cream 3⁄4 Cup (12 tbs)
  Plain yogurt 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Grated parmesan cheese 1⁄8 Cup (2 tbs)
Directions

1 Cook the spaghetti according to package directions.
2. Meanwhile, melt the butter in a heavy 12-inch skillet over moderate heat. Add the garlic, and cook, uncovered, for 30 seconds. Add the zucchini and carrots, and cook, uncovered, stirring frequently, for 4 or 5 minutes, or until crisp-tender. Reduce the heat to low, stir in the oregano and rosemary, and remove from the heat.
3. Add the sour cream and yogurt to the skillet, and mix thoroughly. Return to low heat for 1 minute to heat through, but do not boil or the sour cream and yogurt will curdle. Season with the salt and pepper.
4. Drain the spaghetti thoroughly in a colander, place in a warm serving bowl, and pour the sauce over it. Serve the cheese separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Healthy

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