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| 1/2 x ca. 450 g | Creamette thin spaghetti; uncooked |
| 2 Esslöffel | margarine |
| 2 | cloves garlic minced |
| 2 Tasse | carrots finely shredded |
| 1 mittel | Zucchini; cut into julienne strips |
| 3/4 Tasse | onion chopped |
| 2 Esslöffel | parmesan grated |
| 1 Esslöffel | Chopped fresh dill -or |
| 1 Teelöffel | dill dried weed |
| 1/2 Teelöffel | American Heart Association original herb seasoning |
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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
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