Linguini with broccoli, zucchini, and parmesan cheese

4 servings

Ingredients

Quantity Ingredient
4 ounces Linguini; (2 cups cooked)
1 tablespoon Vegetable oil
1 teaspoon Garlic; peeled and minced
3 cups Broccoli florets
3 cups Zucchini; sliced 1/2\" thick (about 12 ounces by weight)
¼ cup Grated Parmesan cheese [or grated Romano cheese]
2 tablespoons Skim milk
1 teaspoon Dried basil
Freshly ground black pepper

Directions

1. Cook linguini following package directions for 8 minutes. Drain and keep warm.

2. Meanwhile, in a large skillet, heat oil over moderate heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes, stirring constantly, until broccoli is bright green. Add zucchini and toss with broccoli. Cover and cook vegetables 5 minutes longer, until heated but firm.

3. Add linguini; remove skillet from heat and keep covered.

4. In a small saucepan, mix Parmesan [or Romano] with milk and basil. Stir over moderate heat for 2 minutes, until cheese melts.

5. Add cheese mixture to linguini and vegetables, and toss gently to mix.

Serve with pepper.

Yields 4 servings, each 2 cups, each 208 Calories according to my old notes.

MasterCook 4 nutritional analysis, per serving: 198.3 Calories

6⅒ g fat

3½ g fibre 26.9% calories from fat NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@...> 1999-October-6, copied from an old hand-written recipe card, date and source not recorded. I found that the zucchini took much longer than 5 minutes to become edible, which means that, I either need to slice the zucchini more thinly or cook it longer or get used to eating it firm.

Posted to Recipelu and Eat-lf lists by Ellen Pickett <ellen@...> 1999-October-6.

Recipe by: (unknown source)

Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Oct 6, 1999, converted by MM_Buster v2.0l.

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