Almost Pasta Primavera
Source of Recipe
"Southern Living: 1986 Annual Recipes"
ALMOST PASTA PRIMAVERA
Exchanges
Serving Size: 6
3 1/2 lb Spaghetti squash -- 1 medium
1 c Broccoli flowerets -- fresh
1 c Zucchini -- small, sliced
1 c Mushrooms -- fresh, sliced
1 c Carrot -- sliced
1 Clove garlic -- small, crushed
3/4 ts Reduced calorie margarine, -melted
1 tb Skim milk
1/2 c Part skim ricotta cheese
1 tb Parmesan cheese
1/2 ts Imitation butter flavoring
1/4 ts Salt
1/2 ts Italian seasoning
1/8 ts Coarsely ground pepper
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.
Sauté garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, butter 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.
One serving equals: 77 calories, 4.5 gm protein, 2.5 gm fat, 10.3 gm carbohydrate, 7 mg cholesterol, 171 mg sodium ++++ Exchanges: 1 food exchange + some free vegetables, 1/2 high-fat meat + 1/2 fat exchanges
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