| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Low fat, Pasta | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Fettucine |
| 4 | c | Broccoli flowerets |
| 2 | c | Sweet yellow peppers |
| julienned | ||
| 1 | c | Onions, sliced |
| 4 | t | Olive oil |
| 1 | c | Black olives, sliced |
| 1 | t | Dried oregano |
| 1 | t | 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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