Recipe - Double Spinach Fettuccine

8 ounce Uncooked spinach fettuccine
1 teaspoon Vegetable oil (i use olive
oil)
1 Clove garlic; crushed
3 cup Shredded spinach (4 ozs)
One fourth cup Unsalted sunflower nuts;
toasted
2 tablespoon Grated lemon peel
One half teaspoon Salt
2 small Zucchini; thinly cut or sliced up
(1 One fourth cups)
1 cn (1516 oz) garbanzo beans;
rinsed and drained

Date: Mon, 24 Jun 1996 16:12:00 EST

From: Bonnie Jennings 0002013165@MCIMAIL.COM
Following is a very easy and quick recipe. It is a good summertime meal,
as it requires little time and NO oven and is a light meal. It is from a
"Betty Crocker Rice Pasta & Beans" cookbook.

Cook and drain fettuccine as directed on package. While fettuccine is
cooking, heat oil in a 10 inch skillet over mediumhigh 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