Yield: 7 Servings
|½ pounds||Whole-wheat spaghetti|
|1 tablespoon||Olive oil|
|2||Cloves garlic -- minced|
|1½ cup||Packed fresh basil --|
|¾ cup||Parsley -- minced|
|½ cup||Fresh chives -- minced|
|2 tablespoons||Fresh marjoram -- minced|
|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