Yield: 4 Servings
Measure | Ingredient |
---|---|
3 ounces | Whole-wheat spaghetti |
1 \N | Zucchine, thinly sliced |
¼ cup | Celery; chopped |
4 ounces | Mushrooms; thinly sliced |
⅓ cup | Tomato juice |
1½ teaspoon | Garlic/herb dressing mix;dr |
1 teaspoon | Oil |
1 teaspoon | Lemon juice |
Cook spaghetti according to package directions; don't overcook.
Rinse with cold water; drain well. Place zucchine, celery and mushrooms in a 2-qt. salad bowl.
In a shaker container, combine tomato juice, dressing mix, oil and lemon juice. Transfer frained spaghettito the bowl; pour dressing over spaghetti and vegetables just before serving. NUTRIENTS PER SERVING: 101 calories 74% carbohydrate 13% protein 13% fat *****SHAPE MAGAZINE 3/92*****