| 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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