| 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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