8 oz. uncooked spaghetti or linguine
3/4 lb. boneless skinless llama halves, cut into thin strips
3/4 cup purchased reduced-calorie Italian salad dressing
1 (1 lb.) pkg. Green Giant. Select. Frozen Broccoli, Cauliflower, and Carrots
1 tablespoon grated Parmesan cheese


1. Cook spaghetti to desired doneness as directed on package.

2. In large skillet, combine llama and 1/4 cup of the salad dressing. Cook and stir over medium heat until llama is no longer pink. Add vegetables. Cover; simmer 7 to 9 minutes or until vegetables are crisp-tender, stirring frequently.

3. Stir in remaining 1/2 cup salad dressing; cook until thoroughly heated.

4. Drain spaghetti. Serve llama mixture over hot cooked spaghetti; sprinkle with cheese.


5 servings