| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Low-cal, Pasta, Quick, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fettucini; or spaghetti |
| 1 1/2 | ts | Garlic powder |
| 1 | ts | Dried basil; crumbled |
| 1 | c | Broccoli |
| 1 | Small can mushroom pieces | |
| 1 | Can pitted ripe olives; opt. | |
| 1/2 | c | Grated parmesan cheese |
| 1/3 | c | Diet margarine |
| 1 | ts | Dried oregano; crumbled |
| 1/2 | ts | Crushed red pepper |
| 1 | c | Carrots; peeled, sliced |
| 1 | Can artichoke hearts | |
| 1 | c | Zucchini; sliced thick |
INSTRUCTIONS
Cook pasta according to pkg.instructions. Rinse and drain all canned vegetables; set aside. Steam all fresh veggies, except zucchini, for 6-8 minutes. Add zucchini to steamer during last 5 minutes. Drain pasta well and transfer temporaily to serving platter. Melt diet margarine in pan which pasta was cooked in. Blend in garlic powder, oregano, basil and crushed red pepper. Return pasta and all vegetables (well drained) to pan. Toss to coat pasta and vegetables with margarine/herb mixture. Heat through while tossing frequently. Serve immediately. Pass grated parmesan cheese for topping. Any leftovers can be re-warmed in microwave. Judy Garnett, Raleigh, NC Posted to MM-Recipes Digest V4 #195 by "Gary Griffin" <wanderergriff@worldnet.att.net> on Jul 28, 1997
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