Cooking Index - Cooking Recipes & IdeasAlmost Pasta Primavera Recipe - Cooking Index

Almost Pasta Primavera

Type: Cheese, Eggs, Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozSpaghetti squash
1 cup 146g / 5.1ozBroccoli flowerets - fresh
1 cup 237mlZucchini; small - sliced
1 cup 237mlMushrooms; fresh - sliced
1 cup 110g / 3.9ozCarrot - sliced
1   Garlic clove small - crushed
3/4 teaspoon 3.8mlReduced calorie margarine - melted
1 tablespoon 15mlSkim milk
1/2 cup 73g / 2.6ozPart skim ricotta cheese
1 tablespoon 15mlParmesan cheese
1/2 teaspoon 2.5mlImitation butter flavoring
1/4 teaspoon 1.3mlSalt
1/2 teaspoon 2.5mlItalian seasoning
1/8 teaspoon 0.6mlCoarsely ground pepper

Recipe Instructions

Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, buter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently.

Dietary Information:

Food Exchanges per serving: 1 food exchange + some free vegetables, 1/2 high-fat meat + 1/2 fat exchanges file} Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171 milligrams sodium, and 331 milligrams potassium per serving).

"Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.


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