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Creamy Broccoli And Zucchini Over Noodles




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Creamy Broccoli And Zucchini Over Noodles

Servings: 6

Calories: 272

Fat: 7 g

Cholesterol: 51 mg

Sodium: 456 mg

Protein: 17 g

Carbohydrate: 38 g

* Ingredients:

2 c. (8 oz.) chopped fresh broccoli

2 c. (8 oz.) chopped unpared zucchini

c. chopped onion

1 clove garlic, minced

2 T. light margarine

3 T. all-purpose flour

2 T. snipped parsley

t. salt

t. dried oregano, crushed

c. nonfat milk

1 c. low-fat ricotta or cream-style cottage cheese

1 pkg. (8 oz.) spinach noodles, cooked and drained

Grated Parmesan cheese

* Directions:

In medium saucepan, cook broccoli and zucchini together, covered,
in a small amount of boiling, salted water until tender. Drain
well. In large saucepan, cook onion and garlic in margarine until
onion is tender but not brown. Blend in flour, parsley, salt, and
oregano. Add milk all at once. Cook and stir until thickened and
bubbly. Add ricotta cheese. Cook and stir until cheese is nearly
melted. Stir in cooked vegetables. Heat thoroughly. Serve over hot,
cooked noodles with Parmesan cheese sprinkled on top.

 

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