Vegetable spaghetti

Yield: 7 Servings

Measure Ingredient
½ pounds Whole-wheat spaghetti
3 Carrots
3 Green zucchini
3 Yellow zucchini
1 tablespoon Olive oil
1 tablespoon Butter
2 Cloves garlic -- minced
1½ cup Packed fresh basil --
¾ cup Parsley -- minced
½ cup Fresh chives -- minced
2 tablespoons Fresh marjoram -- minced
¾ teaspoon Salt
½ cup Grated Parmesan cheese

1. Bring a large pot of salted water to a boil over high heat; cook spaghetti until tender (about 12 minutes). Drain thoroughly. Peel carrots.

Cut carrots and green and yellow zucchini into long, thin julienne strips (about ⅛ inch thick) to resemble spaghetti.

2. In a Dutch oven or large skillet, heat oil and butter over low heat. Add garlic and carrots. Saute for 5 to 7 minutes. Add spaghetti, green and yellow zucchini, basil, parsley, chives, marjoram, and salt. Stir to combine and cook for 4 to 5 minutes. Remove from heat and place in a shallow serving bowl. Sprinkle with Parmesan cheese. Toss to combine. Serve immediately.

Recipe By : The California Culinary Academy From: Love2bake@... Date: Thu, 8 Dec 1994 14:07:56 -0500 File

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