Spaghetti Squash Primavera - 1 Recipe - Cooking Index
2 cups | 292g / 10oz | Small broccoli florets |
2 cups | 474ml | Cooked spaghetti squash |
1 cup | 237ml | Sliced fresh mushrooms |
1 cup | 237ml | Julienne-cut yellow squash |
1/4 cup | 15g / 0.5oz | Sliced green onions |
9 oz | 255g | Frozen sugar snap peas - (1/2 package) thawed |
2 tablespoons | 30ml | Balsamic vinegar |
2 teaspoons | 10ml | Olive oil |
1 tablespoon | 15ml | Chopped fresh parsley |
3/4 teaspoon | 3.8ml | Dried basil |
1/8 teaspoon | 0.6ml | Salt |
1/8 teaspoon | 0.6ml | Pepper |
2 | Garlic - crushed | |
1/4 cup | 36g / 1.3oz | Finely grated fresh parmesan cheese |
Drop broccoli in a saucepan of boiling water; cook 1 minute. Drain. Combine broccoli and next 5 ingredients in a bowl; toss gently, and set aside.
Combine vinegar and oil in a small bowl, and stir with a wire whisk until blended. Stir in parsley and next 4 ingredients. Add to vegetable mixture; toss well. Sprinkle with cheese. Yield: 5 servings (serving size: 1 cup).
Source:
Cooking Light, October 1994, page 132
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