|Olive oil||2 Tablespoon|
|Garlic clove||2 Medium, chopped fine|
|Zucchini||2 Ounce, shredded (Approximately 1/2 Loose Cup)|
|Golden squash||2 Ounce, shredded (Approximately 1/2 Loose Cup)|
|Carrot||2 Ounce, shredded (Approximately 1/2 Loose Cup)|
|Celery root||1 Ounce, shredded (Approximately 1/4 Loose Cup)|
|Leek||1 Ounce, white part only, shredded (Approximately 1/4 Loose Cup)|
|Reduced chicken broth||1 Cup (16 tbs)|
|Finely shredded basil leaves||1 Tablespoon|
|Chopped fresh italian parsley||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Spaghetti||1 Pound, cooked and drained|
In a large skillet, heat the olive oil with the garlic over moderate heat.
As soon as the garlic sizzles, add the shredded vegetables and saute, stirring, for about 30 seconds.
Add the broth and bring it to a boil.
Simmer briefly, just until the vegetables are tender-crisp.
Pour the vegetables and broth over cooked pasta and toss with the basil, parsley, Parmesan, and black pepper to taste.
Calories 519 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 2.7 g13.3%
Trans Fat 0 g
Cholesterol 6.6 mg2.2%
Sodium 297.4 mg12.4%
Total Carbohydrates 91 g30.2%
Dietary Fiber 1.3 g5%
Sugars 2 g
Protein 21 g41.6%
Vitamin A 61.8% Vitamin C 22.2%
Calcium 16.1% Iron 27.9%
*Based on a 2000 Calorie diet