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I am here to say THANK YOU! Your software is great!!!|
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
Debi Self Read more...
(Perfect for light summer meals when fresh vegetables are in season.)
1 pound pasta
2 tablespoons butter or margarine
2 garlic cloves, minced
2 tablespoons flour
1 cup chicken broth
1/4 teaspoon crushed red pepper, optional
1 cup broccoli flowerets, cooked
1 small zucchini, sliced, cooked
1 cup peas, cooked
1/2 cup ricotta or cottage cheese
1/2 cup plain yogurt
3 scallions or green onions, minced
2 tablespoons fresh minced parsley
2 tablespoons grated Parmesan cheese
Cook and drain pasta according to package directions; set aside. Melt butter in a large saucepan; add garlic and sauté, but do not brown. Add flour and stir and cook until mixture is bubbly. Add chicken broth and pepper; stir until thickened. Add cooked broccoli, zucchini, and peas. Heat through. Remove from heat and set aside. Toss cooked pasta with ricotta and yogurt. Add vegetables and toss to coat. Garnish with minced scallions, parsley, and Parmesan cheese.
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