Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Fettucini |
¼ cup | Oil; olive |
2 \N | Garlic cloves; chopped |
½ teaspoon | Oregano |
½ teaspoon | Basil |
1 cup | Broccoli florets |
1 cup | Cauliflower florets |
1 cup | Artichoke hearts |
1 cup | Asparagus spears; cut in 1\" |
1 cup | Green peppers; chopped |
1 cup | Cherry tomatoes; halved |
½ cup | 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