Preparation
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Bring 1 quart water to boil with salt to taste in a large heavy
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saucepan. Add the potatoes and briskly simmer over medium heat until
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they lose theire rawness, about 3 minutes. Add the spaghetti and
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cook until almost al dente, about 3 minutes. Add the zucchini and
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cook 2 to 4 minutes, or until all the vegetables and pasta are
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tender. Drain the ingredients in a colander over a bowl, reserving a
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little of the cooking liquid. Transfer the ingendients to a serving
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bowl. Stir in the olive oil, parsley and pepper, and 1 to 2 tb
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cooking liquid. Correct seasoning, adding salt and pepper to taste.
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Grate a little cheese on top and serve at once.
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Health Nutrition Facts
per serving
| Calorie | 394.42 |
| Protein | 6.01g |
| Fat | 13.31g |
| Water | 204.92g |
| Sodium | 238.73mg |
| Cholesterol | 0.00mg |
| Carbohydrates | 65.35g |
| Fiber | 4.09g |
| Vitamin A | 302.65IU |
| Vitamin C | 47.11mg |
| Calcium | 40.55mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 58 minutes of Bicycling at 12 mph |
| |  | 54 minutes Walking at 4 mph |
| |  | 18 minutes Runing at 10 mph |
| |  | 47 minutes Swimming at 50 yards/minute |
| |  | 56 minutes Playing Tennis (Single) |
| |  | 47 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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