Ingredients
- 2 garlic (cloves)
- 1 fettucini
- 1 cauliflower florets
- 1 c asparagus spears
- 1 c artichoke hearts
- 1 c cherry tomatoes
- 1 c green peppers
- 1 c broccoli florets
- 1/4 c oil
- 1/2 c parmesan cheese
- 1/2 ts oregano
- 1/2 ts basil
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
