Title: PASTA PRIMAVERA (KRUPPA)
Categories: Pasta, Vegetables
Yield: 6 servings
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
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
