Zucchini and Corn with Spaghetti
4 cups low-sodium chicken broth
4 small zucchini, diced
1/2 onion, chopped
1 large clove garlic, minced
1 16-oz. package (2 cups) frozen corn kernels, thawed
1/2 cup canned diced green Chile, optional
Nonstick cooking spray
1 10-oz. package spaghetti
1 16-oz. can (2 cups) low-sodium diced tomatoes and juice or 1 cup (8-oz.
can) tomato sauce
2-oz. (1/3 cup) shredded low fat Monterey Jack cheese
Chopped cilantro to garnish 
In a 2-quart saucepan, heat broth. Add zucchini, onion and garlic. Cook
covered with zucchini is soft. Stir in corn and green Chile; remove from
heat. In a large skillet, spray bottom of pan for 3 seconds with nonstick
cooking spray. Add spaghetti; spray spaghetti for 3 seconds. Mix well to
coat with spray. Cook spaghetti over Medium-High heat, stirring and turning
constantly until golden. Be careful not to burn. Carefully stir toasted
spaghetti into saucepan with zucchini; pour in tomatoes, and juice. Heat to
boiling; reduce heat and simmer 8 to 10 minutes until spaghetti is tender.
Stir in half of the cheese. To serve, ladle into shallow bowls. Sprinkle
each serving with remaining cheese and cilantro.
Yields: 8 cups. Each serving provides:

Calories: 249
Protein: 11 gm.
Fat: 4 gm.
Carbohydrates: 44 gm.
Sodium: 189 gm.
Cholesterol: 9 mg.
Saturated Fat: 2 gm.
Fiber: 3 gm. 

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