Pasta primavera (kruppa)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fettucini |
| ¼ | cup | Oil; olive |
| 2 | 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 |
Directions
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