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| 1/2 x ca. 450 g | Creamette thin spaghetti; uncooked |
| 1/2 Tasse | Bottled reduced calorie Italian dressing |
| 1 mittel | green pepper chopped |
| 1 mittel | red pepper chopped |
| 1 mittel | Yellow squash; cut into strips |
| 1 Tasse | mushrooms sliced fresh |
| 1/4 Tasse | onion chopped |
| 3 Esslöffel | ripe olives pitted, sliced |
| 1/4 Tasse | Shredded part-skim Mozzarella cheese |
| 3 Esslöffel | parsley fresh, chopped |
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Prepare Creamette Thin Spaghetti as package directs; drain. In large skillet, combine remaining ingredients except cheese and parsley; simmer just until vegetables are tender-crisp. Serve over hot cooked spaghetti; sprinkle with cheese and parsley. Refrigerate leftovers.
From "Creamette Good Health
Cookbook", Creamette Company,
428 N. 1ST St, Minneapolis, Mn
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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