1/2 lb Creamette thin spaghetti, uncooked
1/2 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
1/4 cup Chopped onion
3 tbsp Sliced pitted ripe olives
1/4 cup Shredded part-skim Mozzarella cheese
3 tbsp Chopped fresh parsley
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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.
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