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Pasta Primavera (Kruppa)

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      Title: PASTA PRIMAVERA (KRUPPA)
 Categories: Pasta, Vegetables
      Yield: 6 Servings
 
      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
 
  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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