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  Vegetable Spaghetti
   Pasta
   Pasta Light
   5/11/2008
Ingredients:
2 T olive oil
2 medium garlic cloves, chopped fine
2 ounces zucchini, shredded (about 1/2 loose cup)
approximately 1/2 loose cup each, broccoli, cauliflower, & carrot, chopped
approximately 1/4 loose cup leek (white part only), shredded
1 1/2 cups reduced chicken broth
1 T finely shredded basil leaves
1 T chopped fresh Italian parsley
2 T grated Parmesan cheese
freshly ground black pepper
Instructions:
In a large skillet, heat the olive oil with the garlic over moderate heat. As soon as the garalic sizzles, add the shredded vegetables & saute, stirring, for about 30 seconds.

Add the broth & bring it to a boil. Simmer briefly, just until the vegetables are tender-crisp. Pour the vegetables & broth over cooked pasta & toss with the basil, parsley, Parmesan & pepper to taste.

Serves 4.
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