* Exported from MasterCook * Pappardelle with Carrot and Zucchini Ribbons Recipe By :Jeannette Field Serving Size : 6 Preparation Time :0:00 Categories : Lowfat, Low Calorie Savory New Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- butter flavored cooking spray 1 500 gram box pappardelle pasta 1 large carrot -- peelled 1 medium zucchini 1/2 medium onion 1/2 clove garlic -- minced 1 28 ounce can canned tomatoes -- undrained salt parsley 1/2 teaspoon basil -- or more 1. Boil pasta according to package directions. Drain. 2. Meanwhile, spray a large skillet with butter flavored pan spray. Cut onion lengthways into strips. Using a potato peeler, ribbon the carrot and zucchini lengthways. Empty can of tomatoes into a bowl and break up tomatoes with your fingers. 3. Place onion in skillet and saute until lightly carmalized. Add carrot and zuccini ribbons. Saute for about 3 min. on medium heat. Add garlic and stir. 4. With a slotted spoon, spoon broken tomato pieces into the skillted. Do not over drain the tomatos! Add salt and parsley to taste. Add basil. Stir. By this time a nice "tomato gravy" should be forming in the bottom of the skillet. 5. When the vegetables look tender, divided the pasta among plates and top with carrot/zucchini sauce. Divide any liquid amongst the bowls. Enjoy!! 6. 1 WW serving = 2 cups of pasta for 6 points. The sauce should be free. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 348 Calories; 2g Fat (4.0% calories from fat); 12g Protein; 71g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 207mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 0 Fat. NOTES : 6 points for 1 serving Hi! Okay, now when I figured this out for dinner, I used this method of point calculation: 2 cups cooked pasta- 6 points I don't count the carrots and onions since I started WW before they did this and it worked fine for me, so my points worked out to be only 6 for a plateful. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0