Zucchini And Carrot Spaghetti Recipe
Ingredients
| Carrots/Null | 3 Medium (NULL) | |
| Zucchini/Null | 2 Small (NULL) | |
| Chicken broth/Null | 1⁄2 Cup (8 tbs) (canned, low-sodium, undiluted) | |
| Margarine/Null | 1 Tablespoon (NULL) | |
| Spaghetti/Null | 4 Ounce (uncooked) | |
| Parmesan cheese/Null | 1⁄4 Cup (4 tbs), grated (NULL) | |
| Salt/Null | 1⁄4 Teaspoon (NULL) | |
| Pepper/Null | 1⁄4 Teaspoon, freshly ground (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 729 Calories from Fat 185
% Daily Value*
Total Fat 21 g32.4%
Saturated Fat 6.7 g33.5%
Trans Fat 0.9 g
Cholesterol 17 mg5.7%
Sodium 1461.5 mg60.9%
Total Carbohydrates 114 g38.1%
Dietary Fiber 8.5 g33.9%
Sugars 14.6 g
Protein 31 g62.9%
Vitamin A 636.1% Vitamin C 103%
Calcium 44.7% Iron 32.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
