lemlin - spaghettini with zukes and rosemary

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* Exported from MasterCook *

 

Spaghettini With Zucchini and Rosemary

 

Recipe By :Main Course Vegetarian Pleasures

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

2 medium onions -- diced

4 medium zucchini

halved lengthwise and thinly sliced

1 teaspoon chopped fresh rosemary

or 1/4 teaspoon dried crumbled

1/2 teaspoon salt

freshly ground pepper

very generous seasoning or about 20 turns of the

peppermill

1 pound spaghettini or angel hair pasta

1/2 cup grated parmesan cheese

 

1. Bring a large pot of water to a boil.

 

2. To make the sauce, heat the olive oil in a large skillet over medium-high

heat. Add the onions and saute for 10 minutes, or until tender.

 

3. Mix in the zucchini, rosemary, salt, and pepper. Saute, tossing often, until

the zucchini is tender but not mushy, about 10 minutes. Keep warm over low heat.

 

4. Drop the pasta into the boiling water and cook until al dente. Remove 1/2 cup

of the boiling pasta water and stir it into the zucchini mixture. Drain the

spaghettini very well in a colander.

 

5. Place the spaghettini in a large bowl or return it to the pot. Spoon on the

zucchini sauce and sprinkle on the Parmesan cheese. Toss to coat. Serve

immediately.

 

Description:

" Rosemary gives this savory pasta sauce a distinct, yet not overpowering,

flavor. Garlic bread is the perfect accompaniment. "

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Per Serving (excluding unknown items): 575 Calories; 12g Fat (18.6% calories

from fat); 22g Protein; 96g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol;

468mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2053 0

 

 

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