Light italian spaghetti primavera
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Creamette thin spaghetti; uncooked |
| ½ | cup | Bottled reduced calorie Italian dressing |
| 1 | medium | Green pepper; chopped |
| 1 | medium | Red pepper; chopped |
| 1 | medium | Yellow squash; cut into strips |
| 1 | cup | Sliced fresh mushrooms |
| ¼ | cup | Chopped onion |
| 3 | tablespoons | Sliced pitted ripe olives |
| ¼ | cup | Shredded part-skim Mozzarella cheese |
| 3 | tablespoons | Chopped fresh parsley |
Directions
Prepare Creamette Thin Spaghetti as package directs; drain. In large skillet, combine remaining ingredients except cheese and parsley; simmer just until vegetables are tender-crisp. Serve over hot cooked spaghetti; sprinkle with cheese and parsley. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .