Light italian spaghetti primavera

6 Servings

Ingredients

Quantity Ingredient
½ pounds Creamette thin spaghetti; uncooked
½ cup Bottled reduced calorie Italian dressing
1 medium Green pepper; chopped
1 medium Red pepper; chopped
1 medium Yellow squash; cut into strips
1 cup Sliced fresh mushrooms
¼ cup Chopped onion
3 tablespoons Sliced pitted ripe olives
¼ cup Shredded part-skim Mozzarella cheese
3 tablespoons Chopped fresh parsley

Directions

Prepare Creamette Thin Spaghetti as package directs; drain. In large skillet, combine remaining ingredients except cheese and parsley; simmer just until vegetables are tender-crisp. Serve over hot cooked spaghetti; sprinkle with cheese and parsley. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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