Vegetable spaghetti
7 Servings
Ingredients
| Quantity | 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 -- |
| Minced | ||
| ¾ | cup | Parsley -- minced |
| ½ | cup | Fresh chives -- minced |
| 2 | tablespoons | Fresh marjoram -- minced |
| ¾ | teaspoon | Salt |
| ½ | cup | Grated Parmesan cheese |
Directions
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