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
We can trace the history of meal recipes back into the distant past, in fact as far as pharonic Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Roman Empire a man called Apicius created a number of documents which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, entrees and afters, a style of dining still practiced today. This early Roman chef tells us how the cooks of his times made use of many different aromatic flavours, including a few you will know such as thyme, mint and dill. As our culinary historical trip moves on a few more years we have two interesting recipe books which appeared in the 14th Century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that is popular today, but instead descriptions of the types of food served to the nobility of that period. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the East, including coriander, parsley, and basil. The introduction of these new foods and spices caused a surge in manuscripts on food, many of which are kept safe in private collections. The introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Almost Pasta Primavera recipe.
