Ingredients
- 2 garlic (cloves)
- 1 fettucini
- 1 cauliflower florets
- 190 gr asparagus spears
- 170 gr artichoke hearts
- 160 gr cherry tomatoes
- 140 gr green peppers
- 90 gr broccoli florets
- 60 ml oil
- 40 gr parmesan cheese
- 1 gr oregano
- 1 gr 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): -20ºC at (grams): total 12; saturated 0 Exchanges: bread/starch 3; vegetable 2; fat 2; other 0 Calories: 366
