Recipe - Vegetable Soup With Tortellini

One half pound Wholewheat spaghetti
3 Carrots
3 Green zucchini
3 Yellow zucchini
1 tablespoon Olive oil
1 tablespoon Butter
2 Cloves garlic minced
1 One half cup Packed fresh basil
Minced
Three fourths cup Parsley minced
One half cup Fresh chives minced
2 tablespoon Fresh marjoram minced
Three fourths teaspoon Salt
One half cup Grated Parmesan cheese

1. Bring a large pot of salted water to a boil over high heat; cook
spaghetti until tender (about 12 minutes). Drain thoroughly. Peel carrots.
Cut carrots and green and yellow zucchini into long, thin julienne strips
(about 1/8 inch thick) to resemble spaghetti.

2. In a Dutch oven or large skillet, heat oil and butter over low heat. Add
garlic and carrots. Saute for 5 to 7 minutes. Add spaghetti, green and
yellow zucchini, basil, parsley, chives, marjoram, and salt. Stir to
combine and cook for 4 to 5 minutes. Remove from heat and place in a
shallow serving bowl. Sprinkle with Parmesan cheese. Toss to combine. Serve
immediately.

Recipe By : The California Culinary Academy

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip