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Home : Entrees : Pasta : Fresh Vegetable Pasta

Makes 4 Servings
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Fresh Vegetable Pasta

Contributed by: NAPSA

Pantry Makeovers Help Shape Menus And Waistlines

(NAPSA) - With spring on the horizon and one in three Americans
Fresh Vegetable Pasta
concerned about serving foods with fat, it's prime time to pare down pantries for warm-weather cooking. Swapping out winter staples to stock up on lighter foods and seasonings can jump start healthier eating and get you into shape for your favorite swimsuit!

To get the pantry focused on healthier spring fare, take a look at snack foods, condiments and canned goods. For starters, stock up on baked varieties of potato or tortilla chips instead of fried. Exchange candy bars and cookies for dried fruits and nuts. When you want butter flavor without fat, try a butter substitute such as Molly McButter(r) Natural Butter Flavor Sprinkles. Instead of keeping cream-based soups on hand, replace them with broth-based alternatives such as chicken noodle, vegetable and French onion.

To help keep spring eating light and tasty, here are additional suggestions for slimming down the pantry and fridge:

  • Replace spices and flavorings, including butter substitutes such as Molly McButter(r), every 18 months to two years to ensure full flavor and potency;

  • Replace higher-fat foods such as cheese with low-fat versions;

  • Substitute butter or margarine with Molly McButter(r) Natural Butter Flavor Sprinkles; and

  • Exchange half the fat used in pancakes and breads for pureed fruit, such as applesauce.

Ingredients:

  • 8 oz. small pasta shells
  • 1/2 cup vegetable stock
  • 2 Tbsp. Molly McButter(r) Natural Butter Flavor Sprinkles
  • 1 Tbsp. olive oil
  • 1 cup zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 clove garlic, minced
  • 2 cups raw spinach, stalks removed, chopped
  • 1/4 cup Parmesan cheese

Directions:

Heat vegetable stock and combine with Molly McButter(r). Set aside.

Cook pasta according to package directions. Drain and keep warm.

Heat olive oil in large skillet, add zucchini and cook for a few minutes.

Add tomatoes and garlic, cook for a few minutes more.

Add hot pasta and spinach, stir briefly just until spinach starts to turn bright green.

Add stock and mix well.

Remove from heat, stir in Parmesan cheese and serve immediately.

Prep Time: 10 minutes - Cook Time: 10 minutes

Serving Size: Makes 4 Servings


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