INGREDIENTS
3 1/2 lb spaghetti squash, 1 medium
1 cup broccoli flowerets, fresh
1 cup zucchini, small, sliced
1 cup mushrooms, fresh, sliced
1 cup carrot, sliced
1 clove garlic, small, crushed
3/4 tsp reduced calorie margarine, melted
1 tbsp skim milk
1/2 cup part skim ricotta cheese
1 tbsp parmesan cheese
1/2 tsp imitation butter flavoring
1/4 tsp salt
1/2 tsp italian seasoning
1/8 tsp coarsely ground pepper
Directions
Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.
Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.
Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.
Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently. Food
Exchanges per serving: 1 food exchange + some free vegetables, 1/2
high-fat meat + 1/2 fat exchanges.... {I found this on the cooking
echo, it sounded sooo good! It may be worth trying out as soon as I
can convience "Bert" that squash is good for you and yours.;-) which
is the reason why I put it in my diabetic recipes file}
Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).
Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
Shared by: June Hoffman, 7/93
Servings: 6 servings
Almost Pasta Primavera Recipe brought to you by Recipe Ideas
Categories: Diabetic; Dutch Oven; Italian; Pasta
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the far past, certainly as far into history as early Egypt, and potentially, even further back. In practice though, these, old recipes were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into Roman times around 25BC a roman called Apicius compiled a few scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius tells us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few you will know such as thyme, mint and asafoetida. During the following few centuries, the rich and powerful families of Wesstern Europe tried to lay on the most exotic meals, and consequentially the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and publishing popular recipes of the day. By the advent of the 1900s, cookery books were increasing in popularity mostly as a result of better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Almost Pasta Primavera recipe.
