Swift spaghetti with zucchini & artichoke h
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti or Linguine uncooked |
| 2 | teaspoons | Vegetable oil |
| 2 | mediums | Onions; thinly sliced |
| 1 | Carrot; shredded | |
| 2 | mediums | Zucchini; coarsely grated |
| 8½ | ounce | Canned artichoke hearts drained and quartered |
| 2 | teaspoons | Garlic powder |
| 1 | teaspoon | Dried parsley |
| Salt and pepper to taste | ||
| ¼ | cup | Grated Romano cheese |
Directions
Cook pasta according to package directions. While pasta is cooking, warm the oil in a large saucepan over medium heat. Add the onions, cover the pan and cook for 5 minutes. Add the carrot, zucchini, artichoke hearts, garlic powder and dried parsley. Cover the pan and cook for 5 more minutes.
When pasta is done, drain it well. Toss sauce with pasta, season with salt and pepper, and sprinkle with Romano cheese.
Each serving provides: 905 Calories; 32⅖ g Protein; 175 g Carbohydrates; 8 g Fat; 6½ mg Cholesterol; 131 mg Sodium. Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)