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Zucchini And Carrot Spaghetti Recipe
|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)|
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
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.