Recipe - Garden Medley Spaghetti

One half pound Creamette thin spaghetti;
uncooked
2 tablespoon Margarine
2 Cloves garlic; minced
2 cup Finely shredded carrots
1 md Zucchini; cut into
julienne strips
Three fourths cup Chopped onion
2 tablespoon Grated Parmesan cheese
1 tablespoon Chopped fresh dill or
1 teaspoon Dried dill weed
One half teaspoon American Heart Association
original herb seasoning

Prepare Creamette Spaghetti as package directs; drain. In medium skillet,
heat margarine with garlic. Add carrots, zucchini and onion; cook and stir
until vegetables are tender. Toss vegetables with hot cooked spaghetti,
Parmesan cheese, dill and seasoning. Serve immediately. Refrigerate
leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.