Pasta primavera (kruppa)

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

Similar recipes