| Pasta with Zucchini and Carrot
1/4 pound of fettuccine
1/4 cup of oleo margarine
2 cloves garlic
1 small carrot
1 small zucchini
1 small yellow bell pepper
1/4 cup of fresh basil
2 tablespoons of fresh parsley
1/4 cup of grated Parmesan cheese
1/8 teaspoon of ground pepper |
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Prepare pasta as directed. In large skillet sauté minced garlic and julienne (peeled) carrot in 2 tablespoons margarine. Add zucchini, ends trimmed, then julienne, pepper, seeded and julienne and then the other 2 tablespoons of margarine. Stir fry 3 minutes. Mix in with the drained past: snipped basil, snipped parsley, ground pepper, grated Parmesan cheese and sautéed vegetables. Serves three. |
