Yield: 4 Servings
|8 ounces||Uncooked spinach fettuccine|
|1 teaspoon||Vegetable oil (i use olive oil)|
|1 \N||Clove garlic; crushed|
|3 cups||Shredded spinach (4 ozs)|
|¼ cup||Unsalted sunflower nuts; toasted|
|2 tablespoons||Grated lemon peel|
|2 smalls||Zucchini; thinly sliced (1 1/4 cups)|
|1 can||(15-16 oz) garbanzo beans; rinsed and drained|
Date: Mon, 24 Jun 1996 16:12:00 EST From: Bonnie Jennings <0002013165@...> Following is a very easy and quick recipe. It is a good summertime meal, as it requires little time and NO oven and is a light meal. It is from a "Betty Crocker - Rice Pasta & Beans" cookbook.
Cook and drain fettuccine as directed on package. While fettuccine is cooking, heat oil in a 10 inch skillet over medium-high heat. Cook garlic in oil, stirring occasionally, until golden.
Stir in remaining ingredients. Cook about 2 minutes, stirring occasionally, until zucchini is tender. Stir in fettuccine. 4 Servings.
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .