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Spaghetti Vegetables

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Ingredients
  Carrots 1 Pound, scraped and cut into 2 x 2 1/2 inch pieces
  Zucchini 1 Pound, cut into 2 x 2 1/2 inch pieces
  Vegetable cooking spray 1
  Margarine 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1. In food processor bowl position thin slicing blade and in the food chute arrange carrots horizontally.
2. Slice applying firm pressure with food pusher and stack carrot slices, keeping ends even.
3. Place carrot slices in the bottom of food chute with cut sides parallel to chute sides and slice, applying from pressure with food pusher.
4. Repeat procedure with zucchini.

MAKING
5. In a saucepan of boiling water cook carrots and zucchini to cover 2 minutes or until crisp-tender and drain.
6. Coat a large skillet with cooking spray, add margarine.
7. Place over medium-high heat until margarine melts and cook adding carrots, zucchini, salt and pepper for minutes until vegetables are thoroughly heated.

SERVING
8. On a serving platter place boiled spaghetti, spread the vegetables over and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
6

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