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Recipes

Spaghetti w/ Veggie Ribbons

Submitted by Helen S.

Serves 4

If you are not worried about oil - you can add about 1/4 cup of olive oil. Cherry tomatoes in season cut in half are a nice addition. Low cal, low fat, hi fiber - about 250 calories per serving.

Ingredients

  • 8 oz. of spaghetti or penne cooked and drained
  • Sauce: 1 cup chicken or beef broth
  • 1 tsp corn starch w/ water
  • 3 TBS extra virgin olive oil
  • juice of 1 lemon and its zest
  • 1 large clove of grated garlic
  • 1/2 tsp italian herb or any herb optional
  • Torn leaves of handful of basil
  • 1/4 - to 1/2 tsp hot pepper flakes
  • 1 large carrot - use potato peeler to slice into ribbons
  • 1 large or 2 small zucchini

Instructions

  1. Bring stock to simmer - add cornstarch and water to thicken
  2. Put in large bowl and add the pasta and rest of the ingredients
  3. toss from time to time to help absorb the sauce
  4. Cover and let sit to finish absorbing.