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
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
