|Chicken broth||1/2 Cup (8 tbs) (canned, low|
|Spaghetti||4 Ounce (uncooked)|
|Parmesan cheese||1/4 Cup (4 tbs) , grated|
|Pepper||1/4 Teaspoon , freshly ground|
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.
Serving size Complete recipe
Calories 729Calories from Fat 186
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 6 g30%
Trans Fat 0 g
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