Pasta Primavera (Kruppa)

Recipe Ingredients

1 lb	454g / 16oz	Fettucini
1/4 cup	59ml	Oil - olive
2		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Basil
1 cup	146g / 5.1oz	Broccoli florets
1 cup	146g / 5.1oz	Cauliflower florets
1 cup	237ml	Artichoke hearts
1 cup	237ml	Asparagus spears - cut in 1"
1 cup	146g / 5.1oz	Green peppers - chopped
1 cup	62g / 2.2oz	Cherry tomatoes - halved
1/2 cup	73g / 2.6oz	Parmesan cheese

Recipe Instructions

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

Source:
Heidi Rabel

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