Garden Medley Spaghetti(1.7 Mg Cholesterol) - cooking recipe

Ingredients

1/2 (1 lb.) pkg. thin spaghetti (uncooked)
2 Tbsp. margarine
2 cloves garlic, minced
2 c. finely shredded carrots
1 medium zucchini, cut into julienne strips
3/4 c. chopped onion
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh dill or 1 tsp. dried dill weed
1/2 tsp. any salt-free herb seasoning

Preparation

Prepare spaghetti as directed on package and drain.
In medium skillet, heat margarine with garlic.
Add carrots, zucchini and onions, cook and stir until vegetables are tender.
Toss vegetables with hot cooked spaghetti, Parmesan cheese, dill and seasoning.
Serve immediately.
Refrigerate leftovers.
Makes 6 servings.