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Vegetable Spaghetti

1 cup small broccoli florets
1 small zucchini, sliced
1 small sweet red pepper, cut in strips
1/2 cup Chinese snow peas
1/4 cup butter or margarine
1 cup half-and-half or cream
Freshly ground black pepper to taste
1 pound spaghetti noodles
Grated Parmesan cheese

In large pan, saute broccoli, zucchini, red pepper and snow peas in butter until crisp-tender. Add cream and black pepper; cook briefly until slightly reduced. Serve over spaghetti; sprinkle with Parmesan.

Serves 4.

Note: Since it's No Guilt Day, what the heck, use cream. You can get creative in your vegetable selections; we've added cauliflower and mushrooms. We think thinly sliced carrots would be tasty and colorful. Shrimp would be a yummy addition, too.

Sunday, February 27, 2000

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