Fettuccine with olives and broccoli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fettucine |
| 4 | cups | Broccoli flowerets |
| 2 | cups | Sweet yellow peppers; julienned |
| 1 | cup | Onions; sliced |
| 4 | teaspoons | Olive oil |
| 1 | cup | Black olives; sliced |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Ground black pepper |
| ¼ | cup | Parmesan cheese; grated |
Directions
Bring a large pot of water to a boil. Add the fettuccine and cook for 5 minutes. Add the broccoli and cook for 5 minutes, or until the fettucine is just tender. Drain and keep warm.
Meanwhile, in a large frying pan over medium heat, saute the yellow peppers and onions in the oil for 5 minutes, or until limp. Add the olives, oregano and black pepper. Cook for 2 minutes.
Toss together the pasta and vegetables. Sprinkle with the parmesan.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 16, 1998