recipe from Dollie Freeman
1 pound whole wheat spaghetti from Food/Nonfood coop
1 pound green beans fresh
1/4 yellow pepper
1/4 red peppers
1 cup broccoli
1 cup sliced carrots
1 lemon, juiced
1 lime juice
1/4 cup olive oil (you can use dipping sauce and no extra italian seasoning)
1/2 cup parmesan cheese
1 tsp salt
1/2 tsp pepper
2 tsp italian seasoning
1/2 cup italian dressing
1 In a cake pan place vegetables and oil, with seasonings and lemon and lime juice. Mix well until all is coated. Cover with foil, to keep the steam within the pan.
OR you can cook the vegetables in chicken broth on the stove, adding the vegetables that take the longest first, and later the ones that take less time.
2 Bake at 400° for 20-25 minutes, or until vegetables are tender. NO BAKING REQUIRED IF YOU BOIL ON THE STOVE
3 While vegetables are cooking, bring to a boil water to cook the spaghetti.
4 When vegetables are done, combined with spaghetti. Add the liquid left in the pan to the vegetable pasta.
5 Add Italian dressing and parmesan cheese and mix.
Serve!
Servings: 16
Yield: 16 servings
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