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Pasta primavera (kruppa)

Yield: 6 Servings

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

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

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