Cooking Recipe Pasta Primavera (Kruppa)
Recipe Ingredients
1 lb
Fettucini
1/4 c
Oil; olive
2
Garlic cloves; chopped
1/2 ts
Oregano
1/2 ts
Basil
1 c
Broccoli florets
1 c
Cauliflower florets
1 c
Artichoke hearts
1 c
Asparagus spears; cut in 1"
1 c
Green peppers; chopped
1 c
Cherry tomatoes; halved
1/2 c
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