Pasta Recipe
Almost Pasta Primavera
Almost Pasta Primavera:
3 1/2 lb Spaghetti squash -- 1
medium
1 c Broccoli flowerets -- fresh
1 c Zucchini -- small, sliced
1 c Mushrooms -- fresh, sliced
1 c Carrot -- sliced
1 Clove garlic -- small, crushed
3/4 tsp Reduced calorie margarine,
-melted
1 tbsp Skim milk
1/2 c Part skim ricotta cheese
1 tbsp Parmesan cheese
1/2 tsp Imitation butter flavoring
1/4 tsp Salt
1/2 tsp Italian seasoning
1/8 tsp Coarsely ground pepper
Wash squash; cut in half lengthwise and discard seeds. Place squash, cut
side down, in a Dutch oven; add 2 inches water. Bring water to a boil,
cover and cook 20 minutes or until squash is tender.
Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for other
use.
Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.
Sauté garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, butter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently.
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