Fettuccine With Olives And Broccoli

[One] objection to the study of theology is that it deceives Christians from simple faith in the Bible. The underlying premise of this objection is that believing is good and knowing is bad. But in fact the Bible lauds both believing and knowing (Rev. 2:23; Matt. 22:37). God has gone to the trouble of revealing information about Himself in creation and His Word. Is it not the height of irreverence to say we should ignore this information? Christianity is about truth and one important way to relate to truth is to know it (Paul Thorsell).

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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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