| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Low fat |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Fettucine |
| 4 |
c |
Broccoli flowerets |
| 2 |
c |
Sweet yellow peppers; julienned |
| 1 |
c |
Onions; sliced |
| 4 |
ts |
Olive oil |
| 1 |
c |
Black olives; sliced |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Ground black pepper |
| 1/4 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
Bring a large pot of water to a boil. Add the fettuccine and cook for 5
minutes. Add the broccoli and cook for 5 minutes, or until the fettucine is
just tender. Drain and keep warm.
Meanwhile, in a large frying pan over medium heat, saute the yellow peppers
and onions in the oil for 5 minutes, or until limp. Add the olives, oregano
and black pepper. Cook for 2 minutes.
Toss together the pasta and vegetables. Sprinkle with the parmesan.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 16, 1998
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