Spinach Noodles with Sauteed Vegetables

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " June 19, 2000 " >

<Summ>

<Nam>

Spinach Noodles with Sauteed Vegetables

</Nam></Summ>

<RcpE name= " Spinach Noodles with Sauteed Vegetables " author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Spinach Noodles with Sauteed Vegetables

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces spinach noodles

Vegetable cooking spray

1 medium onion -- coarsely chopped

1 clove garlic -- crushed

1 medium-size yellow squash -- thinly sliced

1 medium zucchini squash -- thinly sliced

1 cup fresh corn -- cut from cob

1 tablespoon chopped fresh parsley

3/4 teaspoon dried whole oregono

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 medium tomatoes -- peeled and chopped

 

Cook spinach noodles according to package directions, omitting salt; drain.

Transfer to a serving platter, and keep warm.

 

Coat a large skillet with cooking spray; place over medium heat until hot. Add

onion and garlic; saute 3 minutes or until tender. Add next 8 ingredients;

saute 4 minutes or until vegetables are tender. (Do not overcook.) Stir in

tomatoes. Serve vegetables over warm spinach noodles.

 

Per Serving: Cal 77; Pro 3.0; Fat 1.5; Carb 14.1; Fib 1.1; Chol 23; Sod 74; Pot

251

 

MC Formatted by Karen S.

 

Source:

" Cooking Light '87 "

Copyright:

" 1987 "

 

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

 

Per serving: 29 Calories (kcal); trace Total Fat; (9% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 59mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

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

 

]]>

</RTxt>

<Serv qty= " 10 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Pasta

</CatT>

</CatS>

<IngR name= " spinach noodles " unit= " ounces " qty= " 6 " ></IngR>

<IngR name= " Vegetable cooking spray " ></IngR>

<IngR name= " onion " unit= " medium " qty= " 1 " >

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<IngR name= " clove garlic " qty= " 1 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " yellow squash " unit= " medium-size " qty= " 1 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " zucchini squash " unit= " medium " qty= " 1 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " fresh corn " unit= " cup " qty= " 1 " >

<IPrp>

cut from cob

</IPrp>

</IngR>

<IngR name= " chopped fresh parsley " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " dried whole oregono " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " freshly ground pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " tomatoes " unit= " medium " qty= " 2 " >

<IPrp>

peeled and chopped

</IPrp>

</IngR>

<DirS>

<DirT>

Cook spinach noodles according to package directions, omitting salt; drain.

Transfer to a serving platter, and keep warm.

</DirT>

<DirT>

Coat a large skillet with cooking spray; place over medium heat until hot. Add

onion and garlic; saute 3 minutes or until tender. Add next 8 ingredients;

saute 4 minutes or until vegetables are tender. (Do not overcook.) Stir in

tomatoes. Serve vegetables over warm spinach noodles.

</DirT>

<DirT>

Per Serving: Cal 77; Pro 3.0; Fat 1.5; Carb 14.1; Fib 1.1; Chol 23; Sod 74; Pot

251

</DirT>

<DirT>

MC Formatted by Karen S.

</DirT>

</DirS>

<Srce>

Cooking Light & apos;87

</Srce>

<CpyR>

1987

</CpyR>

</RcpE></mx2>