Spaghetti With Shredded Zucchini And Cheese
|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)|
|Black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1⁄8 Cup (2 tbs)|
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.