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No Oil Spiralized & Riced Veggies

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4


  3/4 cup College Inn® Chicken or Garden Vegetable Broth

  2 cloves garlic, minced

  4 lemon slices

  2 tsp fresh thyme leaves

  1 lb spiralized carrots, zucchini or summer squash or sweet potatoes or riced cauliflower or broccoli

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Bring broth, garlic, lemon slices and thyme just to a boil in a large skillet over medium-high heat. Cook until broth is reduced by half.

Add vegetables and cook, tossing occasionally, until crisp-tender or desired doneness.