8 oz Uncooked spinach fettuccine
1 tsp Vegetable oil (i use olive oil)
1 Clove garlic, crushed
3 cup Shredded spinach (4 ozs)
1/4 cup Unsalted sunflower nuts, toasted
2 tbsp Grated lemon peel
1/2 tsp Salt
2 small Zucchini, thinly sliced (1 1/4 cups)
1 can (15-16 oz) garbanzo beans, rinsed and drained
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Date: Mon, 24 Jun 1996 16:12:00 EST
From: Bonnie Jennings <0002013165@MCIMAIL.COM> Following is a very easy and quick recipe. It is a good summertime meal, as it requires little time and NO oven and is a light meal. It is from a "Betty Crocker - Rice Pasta & Beans" cookbook.
Cook and drain fettuccine as directed on package. While fettuccine is cooking, heat oil in a 10 inch skillet over medium-high heat. Cook garlic in oil, stirring occasionally, until golden.
Stir in remaining ingredients. Cook about 2 minutes, stirring occasionally, until zucchini is tender. Stir in fettuccine. 4 Servings.
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list.
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