VEGGIE SPAGHETTI WITH HERBS
MAKES 8 SERVINGS.
16 oz pkg spaghetti
2 zucchini, sliced
2 yellow squash, sliced
1 tbs olive oil
1 cup reduced sodium chicken broth
1 clove garlic, minced
1 tsp Tuscan seasoning
1 tbs chopped basil
1 tbs chopped thyme
Cook spaghetti as package directs. Drain, reserving 1/2 cup cooking liquid. Heat grill. Brush zucchini and squash slices with oil, season, grill until tender. *In skillet, bring pasta liquid, broth, garlic, and seasoning to a boil. Let simmer until reduced by half. Add pasta, vegetables, and herbs. Toss, season. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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