Ingredients:

• 8 Oz. uncooked spaghetti, cook according to directions (omit salt), drain
• 2 Tbsp. I Can’t Believe It’s Not Butter margarine
• 1 Onion, cut into thin wedges
• 2 Cups broccoli florets
• 2 Carrots, thinly sliced
• 1/2 Cup grape tomatoes, sliced in half
• 1 Zucchini, thinly sliced
• 1 Yellow summer squash, diced
• 3/4 Cup Reduced sodium chicken broth
• 1/3 Cup fresh parsley, chopped
• 1/3 Cup fresh basil, chopped
• 1 Clove garlic, minced or pressed
• 3 Tbsp. fresh lemon juice
• 1/2 Tsp. salt
• 1/4 Tsp. pepper
• 3 Tbsp. Parmesan cheese, grated

Directions:

Heat margarine in skillet and add onion, sauté 1 minute. Add vegetables and chicken broth; stir. Cover and simmer about 6 minutes. Add parsley, basil, garlic, lemon juice, salt and pepper. Stir and cook 1 minute more. Add spaghetti to vegetables and toss well. Sprinkle with Parmesan cheese when served.

For more diet and nutrition information contact our registered dietitian at lmcgrath@ingles-markets.com