Yield: 4 Servings
|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||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*****