Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ teaspoon | Salt |
| 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, .