Zucchini And Carrot Spaghetti

Diet.Chef's picture

Sep. 26, 2010

Ingredients

Carrots 3 Medium
Zucchini 2 Small
Chicken broth 1/2 Cup (8 tbs) (canned, low
Margarine 1 Tablespoon
Spaghetti 4 Ounce (uncooked)
Parmesan cheese 1/4 Cup (4 tbs) , grated
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon , freshly ground

Directions

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.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 729Calories from Fat 186

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 1367 mg56.96%

Total Carbohydrates 114 g38%

Dietary Fiber 8 g32%

Sugars 14 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet