Spaghetti with Zucchini and Mint - 8 pts, Carbs 26g, Fiber 2g

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Spaghetti with Zucchini and Mint - 8 pts, Carbs 26g, Fiber 2g

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : LowerCarbs Quick

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large garlic cloves -- peeled and quartered

6 tablespoons extra virgin olive oil

5 sprigs mint

3/4 pound dried spaghetti

4 zucchini -- sliced

salt and freshly ground pepper to taste

freshly grated Parmesan cheese

 

Put garlic and 4 tablespoons oil in a small bowl. Strip leaves from mint sprigs

and add to the bowl. Set aside.

 

Cook spaghetti in salted boiling water 8-10 minutes or as directed on package.

Drain.

 

While pasta is cooking, saute zucchini in remaining oil 8-10 minutes until

golden.

 

Remove garlic from oil and discard. Pour oil and mint over pasta and add

zucchini. Toss well and serve with Parmesan cheese and black pepper.

 

Makes 4 servings.

 

 

Per Serving: Calories 346; Total Fat 23g (sat fat 4g); Fiber 2g; Carbs 28g;

Protein 8g; Chol 5mg; Sodium 187mg.

 

Description:

" 8 pts "

Cuisine:

" Italian "

S(Formatted by Chupa Babi):

" 02.12.08 "

Copyright:

" 1996 "

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Per Serving (excluding unknown items): 528 Calories; 22g Fat (37.0% calories

from fat); 13g Protein; 70g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

14mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Vegetable; 4 Fat.

 

NOTES : The unusual combination of flavors comes from Tuscany. Mint and zucchini

add interest as well as color to this main dish.

 

Nutr. Assoc. : 0 0 0 1405 0 0 0

 

 

 

 

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