| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Pasta, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fettucini |
| 1/4 | c | Oil; olive |
| 2 | Garlic cloves; chopped | |
| 1/2 | ts | Oregano |
| 1/2 | ts | Basil |
| 1 | c | Broccoli florets |
| 1 | c | Cauliflower florets |
| 1 | c | Artichoke hearts |
| 1 | c | Asparagus spears; cut in 1" |
| 1 | c | Green peppers; chopped |
| 1 | c | Cherry tomatoes; halved |
| 1/2 | c | Parmesan cheese |
INSTRUCTIONS
Cook fettucini in boiling salted water until al dente. As pasta cooks, heat olive oil in large skillet and saute garlic for 2-3 min. Add herbs and vegetables and saute quickly over high heat until vegetables are tender but crisp. Toss drained pasta with vegetables. Sprinkle with Parmesan cheese. Per Serving: Cholesterol (mg): 2 Fat (grams): total 12; saturated 0 Exchanges: bread/starch 3; vegetable 2; fat 2; other 0 Calories: 366 From: "The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. Courtesy of Theresa Merkling from R-Cuisine conference From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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