Pasta Primavera (kruppa) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fettucini,
1/4 cup: Oil, olive
2: Garlic cloves, chopped
1/2 tsp: Oregano,
1/2 tsp: Basil,
1 cup: Broccoli florets,
1 cup: Cauliflower florets,
1 cup: Artichoke hearts,
1 cup: Asparagus spears, cut in 1"
1 cup: Green peppers, chopped
1 cup: Cherry tomatoes, halved
1/2 cup: 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
Source from luhu.jp
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
Source from luhu.jp