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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. asparagus spears (fresh, about 2 cups)
- 1 zucchini (large, thinly sliced, about 2 cups)
- 3 cloves garlic (thinly sliced)
- 1 lemon
- 1/4 cup fresh oregano leaves (coarsely chopped)
- 1/4 cup fresh basil leaves (coarsely chopped)
- 1/2 pasta (a, 13-15-oz box reduced-carbohydrate spaghetti)
- 1 Tbsp. canola oil
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1/2 cup artichoke hearts (canned, drained)
- 1/2 cup roasted tomatoes (Deli)
- 1/2 cup reduced sodium vegetable broth
- 2 tsp. herb seasoning (garlic)
- 1/3 cup fresh mozzarella cheese (Deli, pearls)
- 1/2 cup artichoke hearts (canned)
- 3/4 lb. asparagus spears (fresh)
- 1/4 cup fresh basil leaves
- 1/3 cup fresh mozzarella cheese (pearls)
- 1/4 cup fresh oregano leaves
- 3 cloves garlic
- 2 tsp. herb seasoning (garlic)
- 1 juice (lemon)
- 1/2 pasta (a, 13-15-oz box reduced-carbohydrate spaghetti)
- 1/2 cup reduced sodium vegetable broth
- 1/2 cup roasted tomatoes
- 1 zucchini (large)
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