| 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
A Message from our Provider:
“When God ordains, He sustains.”