Linguini with broccoli, zucchini, and parmesan cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Linguini; (2 cups cooked) |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Garlic; peeled and minced |
| 3 | cups | Broccoli florets |
| 3 | cups | Zucchini; sliced 1/2\" thick (about 12 ounces by weight) |
| ¼ | cup | Grated Parmesan cheese [or grated Romano cheese] |
| 2 | tablespoons | Skim milk |
| 1 | teaspoon | Dried basil |
| Freshly ground black pepper | ||
Directions
1. Cook linguini following package directions for 8 minutes. Drain and keep warm.
2. Meanwhile, in a large skillet, heat oil over moderate heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes, stirring constantly, until broccoli is bright green. Add zucchini and toss with broccoli. Cover and cook vegetables 5 minutes longer, until heated but firm.
3. Add linguini; remove skillet from heat and keep covered.
4. In a small saucepan, mix Parmesan [or Romano] with milk and basil. Stir over moderate heat for 2 minutes, until cheese melts.
5. Add cheese mixture to linguini and vegetables, and toss gently to mix.
Serve with pepper.
Yields 4 servings, each 2 cups, each 208 Calories according to my old notes.
MasterCook 4 nutritional analysis, per serving: 198.3 Calories
6⅒ g fat
3½ g fibre 26.9% calories from fat NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@...> 1999-October-6, copied from an old hand-written recipe card, date and source not recorded. I found that the zucchini took much longer than 5 minutes to become edible, which means that, I either need to slice the zucchini more thinly or cook it longer or get used to eating it firm.
Posted to Recipelu and Eat-lf lists by Ellen Pickett <ellen@...> 1999-October-6.
Recipe by: (unknown source)
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Oct 6, 1999, converted by MM_Buster v2.0l.