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Pasta primavera
Artist: _
Categories: Cheese, Diabetic, Entrees, Pastas & Noodles, Vegetables
Yield: 6
Rating: 0
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Ingredients:
INGREDIENTS
3 1/2 lbsSpaghetti squash, 1 medium
1 cupBroccoli flowerets, fresh
1 cupZucchini, small, sliced
1 cupMushrooms, fresh, sliced
1 cupCarrot, sliced
1 Clove garlic, small, crushed
3/4 tspReduced calorie margarine
-melted
1 tbspSkim milk
1/2 cupPart skim ricotta cheese
1 tbspParmesan cheese
1/2 tspImitation butter flavoring
1/4 tspSalt
1/2 tspItalian seasoning
1/8 tspCoarsely ground pepper
Procedures:
1Wash squash; cut in half lengthwise and discard seeds.
2Place squash, cut side down, in a dutch oven; add 2 inches water.
3Bring water to a boil, cover and cook 20 minutes or until squash is tender.
4Drain squash and cool.
5Using a fork remove spaghetti-like strands.
6Measure 3 cups of strands; set aside.
7Remove remaining strands for other use.
8Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
9Combine squash strands and vegetables, tossing gently.
10Cover to keep warm; set aside.
11Saute garlic in margarine in a small saucepan; remove from heat.
12Add milk, cheese, buter flavoring, and seasonings to saucepan.
13Cook over low heat, stirring constantly, until mixture is hot (do not boil).
14Spoon cheese mixture over vegetable mixture, tossing gently.
15Food exchanges per serving: 1 food exchange + some free vegetables, ?high-fat meat + ?fat exchanges....
16I found this on the cooking echo, it sounded sooo good! it may be worth trying out as soon as i can convience "bert" that squash is good for you and yours.;-) which is the reason why i put it in my diabetic recipes 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).
 
 
 
 

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