1 box Dreamfields Spaghetti
2 tablespoons olive oil
2 small zucchini, shredded
2 medium carrots, peeled and shredded
1 large red bell pepper, cut into small thin strips
2 shallots, minced
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper

Cook pasta according to package directions.
Meanwhile, heat oil in medium skillet over medium heat. Cook zucchini, carrots, bell pepper, and shallots 5 minutes, or until tender, stirring frequently.
Drain pasta. Add to skillet; toss with vegetable mixture, adding half of the cheese while tossing. Season with salt and pepper to taste. Serve with remaining cheese.
Nutrition information per serving (1/6 of recipe): 296 calories; 12 g protein;
12 g digestible carbohydrates*; 7 g total fat; 2 g saturated fat; 5 mg cholesterol;
120 mg sodium; 7 g total dietary fiber.


Number of Servings: 6

Recipe submitted by SparkPeople user SHELLPRO.

 

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