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| 8 x ca. 30 g | Uncooked spinach fettuccine |
| 1 Teelöffel | Vegetable oil (i use olive oil) |
| 1 | Cloves garlic crushed |
| 3 Tasse | Shredded spinach (4 ozs) |
| 1/4 Tasse | Unsalted sunflower nuts; toasted |
| 2 Esslöffel | lemon peel grated |
| 1/2 Teelöffel | salt |
| 2 klein | Zucchini; thinly sliced (1 1/4 cups) |
| 1 Dose | (15-16 oz) garbanzo beans; rinsed and drained |
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Following is a very easy and quick recipe. It is a good summertime meal, as it requires little time and No oven and is a light meal. It is from a "Betty Crocker - Rice Pasta & Beans" cookbook.
Cook and drain fettuccine as directed on package. While fettuccine is cooking, heat oil in a 10 inch skillet over medium-high heat. Cook garlic in oil, stirring occasionally, until golden.
Stir in remaining ingredients. Cook about 2 minutes, stirring occasionally, until zucchini is tender. Stir in fettuccine. 4 Servings.
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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