Pasta Primavera (Kruppa) Recipe

Step 1

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

Things You'll Need

  • 1lb Fettucini
  • 1/4c Oil; olive
  • 2 Garlic cloves; chopped
  • 1/2ts Oregano
  • 1/2ts Basil
  • 1c Broccoli florets
  • 1c Cauliflower florets
  • 1c Artichoke hearts
  • 1c Asparagus spears; cut in 1"
  • 1c Green peppers; chopped
  • 1c Cherry tomatoes; halved
  • 1/2c Parmesan cheese

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