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Rating: 4.1/5 (14 votes cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 123
% Daily Value**
Total Fat 3g
Saturated Fat 2g
Unsaturated Fat 0g
Cholesterol 10mg
Sodium 623mg
Total Carbohydrate 19g
Dietary Fiber 4g
Sugars 7g
Protein 7g
Vitamin A  84%Vitamin C  49%
Calcium  16%Iron  7%
Potassium  15%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almost Pasta Primavera

Recipe Tags: Pasta Recipes

Date Added: June 11, 2009


1/8 Teaspoon Coarse Pepper
1/4 Teaspoon Salt coarse
1 Tablespoon Parmesan Cheese
1 Cup Mushroom fresh, sliced
1/2 Teaspoon Italian Seasoning
1 Cup Carrot sliced
1 Tablespoon Skim Milk room temp
3 1/2 Pounds Spaghetti Squash 1 medium
1 Cup Broccoli fresh
1 Cup Zucchini small, sliced
1 Clove Of Garlic small, crushed
3/4 Teaspoon Margarine melted
1/2 Cup Low Fat Ricotta Cheese
1/2 Teaspoon Butter-Flavor Extract
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1. Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water.

2. Bring water to a boil, cover and cook 20 minutes or until squash is tender.

3. Drain squash and cool. Using a fork remove spaghetti-like strands.

4. Measure 3 cups of strands; set aside. Remove remaining strands for other use.

5. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.

6. Combine squash strands and vegetables, tossing gently.

7. Cover to keep warm; set aside.

8. Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, buter flavoring, and seasonings to saucepan.

9. Cook over low heat, stirring constantly, until mixture is hot (do not boil).

10. Spoon cheese mixture over vegetable mixture, tossing gently.

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Dietary Notes:
This recipe is low-cholesterol with 10.17mg per serving

This recipe is high in Vitamin A with 84% of your daily recommended intake per serving. This recipe is high in Vitamin C with 49% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Mushroom, MSG, Cheese, Garlic allergies.
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