1 tbsp. garlic oil
1/2 tsp. salt
8 oz. spaghetti
1 c. bias-sliced carrots
1 1/2 c. broccoli florets
1/3 c. garlic oil

In a large kettle bring 4 quarts water to boiling. Add 1 tablespoon garlic oil and salt. Add the spaghetti cooked according to package directions. Meanwhile, in a small saucepan cook the carrots, covered in a small amount of boiling water for about 5 minutes. Add broccoli florets and cook for 3 minutes more; drain. In another saucepan heat the 1/3 cup garlic oil over low heat. Add the cooked vegetables to the oil, stirring to coat well and heat through.

To serve, drain the spaghetti, return spaghetti to kettle. Pour the vegetable mixture over pasta; toss. Transfer to individual plates. Sprinkle cheese and pepper over each serving. Makes 8 side dish servings or 3-4 main dish servings. 219 cal, 5 g pro, 24 g carbo, 12 g fat, 0 mg chol, 173 mg sodium. USRDA 91% vit A, 19% vit C, 18% thiamine, 10% niacin. Try other colorful combinations of vegetables; sweet pepper strips, onion rings, cauliflower florets, etc.