Double Squash Combo
INGREDIENTS:
8 oz Uncooked spinach fettuccine
1 ts Vegetable oil (i use olive
-oil)
1 Clove garlic; crushed
3 c Shredded spinach (4 ozs)
1/4 c Unsalted sunflower nuts;
-toasted
2 tb Grated lemon peel
1/2 ts Salt
2 sm Zucchini; thinly sliced
-(1 1/4 cups)
1 cn (15-16 oz) garbanzo beans;
-rinsed and drained
8 oz Uncooked spinach fettuccine
1 ts Vegetable oil (i use olive
-oil)
1 Clove garlic; crushed
3 c Shredded spinach (4 ozs)
1/4 c Unsalted sunflower nuts;
-toasted
2 tb Grated lemon peel
1/2 ts Salt
2 sm Zucchini; thinly sliced
-(1 1/4 cups)
1 cn (15-16 oz) garbanzo beans;
-rinsed and drained
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