Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_fat - Almost Pasta Primavera
Famous Authors (View All Authors)
Low_fat - Almost Pasta Primavera Post by :giicorp.no Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2327

Click below to download : Low_fat - Almost Pasta Primavera (Format : PDF)

Low_fat - Almost Pasta Primavera

1 medium spaghetti squash
1 cup broccoli flowerets
1 cup sliced zucchini
1 cup sliced carrots
1 crushed garlic clove
3/4 Tbsp. skim milk
1 Tbsp. Parmesan cheese
1/2 cup Ricotta cheese
1/4 tsp. salt
1/2 tsp. Italian seasonings
1/8 tsp. pepper


Cut squash in half lengthwise, discard seeds. Place flatside down in large skillet along with 2 inches of water. Boil on low heat for 20 minutes. Drain and remove spaghetti strands with fork. Place in large bowl.

Steam rest of vegetables 5 to 7 minutes. Drain and add spaghetti squash.

In small skillet over low heat. Saute garlic in margarine. Add milk, cheese and seasonings.

Heat thoroughly, stirring constantly. Spoon cheese mixture over vegetable. Toss gently.

Serves 6.
If you like this book please share to your friends :
NEXT BOOKS

Low_fat - Vegetable -  Asparagus With Black Pepper, Bacon, And Goat Cheese Sauce Low_fat - Vegetable - Asparagus With Black Pepper, Bacon, And Goat Cheese Sauce

Low_fat - Vegetable -  Asparagus With Black Pepper, Bacon, And Goat Cheese Sauce
1 teaspoon salt 2 pounds asparagus spears, trimmed 3/4 cup (3 ounces) goat cheese, softened 1/4 cup fat-free mayonnaise 1 teaspoon lemon juice 1/4 teaspoon freshly ground black pepper 2 slices bacon, cooked and crumbled (drained) 1/4 cup fat-free milk Bring 1 gallon water and salt to a boil in a Dutch oven; add asparagus. Cook 2 minutes or until crisp tender. Drain and rinse with cold water. Pat dry with paper towels; chill. Combine goat cheese, mayonnaise, juice, pepper, and bacon in a medium bowl, stirring with a whisk. Add milk, 1 tablespoon at a time, stirring until smooth. Arrange
PREVIOUS BOOKS

Low_fat - (not) Fried Zucchini Low_fat - (not) Fried Zucchini

Low_fat - (not) Fried Zucchini
3 small zucchini 1/2 cup balsamic vinegar 1 tablespoon chopped fresh rosemary 4 cloves garlic, minced Salt and black pepper Cut the zucchini into thin wedges. In a shallow bowl, whisk together the vinegar, rosemary and garlic; add salt and pepper to taste. Add the zucchini and toss so that all the sticks are thoroughly coated. Allow the zucchini to absorb the marinade for 2 to 3 minutes. Coat a baking sheet with no-stick spray. Arrange the zucchini on the prepared baking sheet. Roast at 375 F for 25 to 30 minutes, or until dark brown. Nutrition Facts: Amount Per
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT